Fresh avocado and peach salad with a tangy vinaigrette.
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Nutrition per Serving
Ingredients
Estimated total cost: €8.66 · €2.17/serving
- 1/2 red bell pepper, cored and seededEst. price €0.40–€0.80
- 2 tablespoons red wine vinegarEst. price €0.15–€0.30
- 1/2 vanilla bean, seeds scrapedEst. price €1.50–€3.00
- 1/2 teaspoon sugarEst. price €0.01–€0.03
- 1/4 cup extra-virgin olive oilEst. price €0.60–€1.20
- 2 almost-ripe avocadosEst. price €2.00–€4.00
- 8 cups arugula or sorrelEst. price €3.20–€6.40
- 2 peaches, diced and peeledEst. price €0.80–€1.60
Steps
- 1Begin by roasting the bell pepper until charred. Once roasted, peel off the skin and finely chop the pepper. Place the chopped pepper in a blender along with red wine vinegar, vanilla extract, and sugar. Blend the mixture until it reaches a smooth consistency.
- 2While the machine is running, slowly pour in the olive oil. Season with salt and pepper to taste.
Cultural note
This salad combines elements of Mediterranean and Californian cuisine, with avocado and olive oil representing the Mediterranean diet, and peaches being a staple in Californian agriculture. The tangy vinaigrette adds a modern twist to a classic salad.
Seasonal note
Avocado Peach Salad with Tangy Vinaigrette is best enjoyed in the summer when peaches and avocados are in season, providing the freshest and most flavorful ingredients.
Health note
This salad is a nutritious choice, rich in fiber, vitamins A, C, and K. Avocados and olive oil contribute heart-healthy fats, while peaches add natural sweetness and antioxidants.
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