Fresh, juicy peaches are one of my favorite foods in the summer. On my first trip to Napa Valley in July 2012, we took a guided bike ride through the wine country. We stopped for a picnic lunch and had the best peaches I have ever had from the tour guide's wife's garden. Every summer peach I've had since then has just not quite compared up to those Napa peaches. This recipe is a great accompaniment to burgers or added to a salad.
Ingredients:
3 tablespoons fresh lemon juice
3 tablespoons olive oil
2 teaspoons honey
1 shallot, diced
1 small jalapeno, diced
salt and pepper
3 ripe but firm peaches, cut into wedges
1 avocado, pitted and cut into thin wedges
1/2 cup fresh mint, chopped
1/4 cup roasted pistachios
Preparation:
1. Whisk together lemon juice, oil, honey, shallot, and chile in a bowl. Season with salt and pepper.
2. Add peaches to the and toss to coat. Let sit for about a half hour.
3. Just before serving, add avocado and mint and toss to combine. Season with salt and pepper.
4. Top with pistachios.
Adapted from Country Living.
Ingredients:
3 tablespoons fresh lemon juice
3 tablespoons olive oil
2 teaspoons honey
1 shallot, diced
1 small jalapeno, diced
salt and pepper
3 ripe but firm peaches, cut into wedges
1 avocado, pitted and cut into thin wedges
1/2 cup fresh mint, chopped
1/4 cup roasted pistachios
Preparation:
1. Whisk together lemon juice, oil, honey, shallot, and chile in a bowl. Season with salt and pepper.
2. Add peaches to the and toss to coat. Let sit for about a half hour.
3. Just before serving, add avocado and mint and toss to combine. Season with salt and pepper.
4. Top with pistachios.
Adapted from Country Living.