Avocado and Peach Salad (Serves 1 or 2)
The sweet smell and cheery, ripe yellow color of Georgia peaches have been at their best lately. I like a peach as dessert after a big meal. I don’t peel peaches because I’ve learned to enjoy the fuzzy skin with the sweet, tangy flesh. But peaches don’t have to wait for dessert. Paired with avocado, peaches make a wonderful breakfast salad.
Prep and Cook Time: 5-7 minutes
1 ripe avocado
2 ripe peaches
Apple cider vinegar
Directions: Cut avocado in half lengthwise and discard the pit. Dice flesh into bite-sized pieces with a knife within the halves and then pop out into a serving bowl. Cut peaches in half and discard the pit. Slice peach halves into bite sized pieces. Mix avocados and peaches. Splash with apple cider vinegar and dust lightly with cayenne pepper. Enjoy!
Notes: Balsamic vinegar is another good choice to splash on the salad, but I like apple cider vinegar myself. Avocados brown quickly after being peeled, so this salad is best prepared and eaten immediately.
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