Yummy Summer Salad Idea!

May 11, 2012

Avocado Salad with Peaches Recipe at Epicurious.com

Epicurious.com © Condé Nast Digital, Inc. All rights reserved.

Avocado Salad With Peaches 

Bon Appétit | August 2011

by Greg Baker

The Refinery

Yield: Makes 4 to 6 servings


1/2 red bell pepper, cored and seeded

2 tablespoons red wine vinegar

1/2 vanilla bean, seeds scraped

1/2 teaspoon sugar

1/4 cup extra-virgin olive oil

2 almost-ripe avocados

8 cups arugula or sorrel

2 peaches, diced and peeled


Roast bell pepper. Peel and chop pepper; purée with red wine

vinegar, vanilla, and sugar in a blender until smooth.

With machine running, gradually add olive oil. Season with salt and pepper.

Halve and pit avocados and season with salt and pepper. Drizzle with olive oil and place cut side down on a

medium-hot grill until nicely charred, about 5 minutes. Peel and thickly slice.

Toss with arugula or sorrel and peaches. Drizzle dressing over.


Per serving: 220.7 calories, 175.3 calories from fat, 19.5 g fat, 2.8 g saturated fat, 0 mg cholesterol, 12.3 g

carbohydrates, 12.3 g dietary fiber, 5.6 g total sugars, 6.5 g net carbohydrates, 2.6 g protein, 12.2 mg sodium

Nutritional analysis provided by Bon Appétit


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