This salad is the ultimate summer salad. As soon as I saw the original recipe on the Sprouted Kitchen, I knew I had to make it immediately. I’ve since made it several times for bbqs, beach picnics, and simple weeknight dinners. It’s a lovely way to showcase the juicy peaches of the season. The combination of sweet peach, spicy jalapeño, and creamy avocado is to die for!
I used this recipe from the Sprouted Kitchen and just made a few tweaks to suit the ingredients I had on hand. I also took the less time-intensive route, so if you have time definitely try her recipe!
To save time:
– I did not char the jalapeño, I simply threw it in the blender raw (I used 3/4 of small jalapeño – no seeds – and it definitely has a hit.) I would suggest starting with a small amount, tasting, then adding more to make sure you can tolerate the heat. Keep in mind it keeps getting a little spicier as the flavors meld together.
– I did not reduce the orange juice – I simply squeezed one large orange and it made 1/2 cup of orange juice. I’ve also used a store-bought orange, peach, mango juice that we had on hand when we were out of fresh organges.
Other changes to the original recipe:
– To make it dairy-free:
I used almond (toasted or raw) slivers in place of the feta. If you can eat dairy, try crumbled goat or feta.
I also added 1/4 of an avocado to the dressing to give it some creaminess without the creme fraiche.
– I didnt have any mache so I used a mixture of a baby greens, arugula, and spinach. I omitted the micro greens.
– I’ve also used a bit of minced onion in place of the shallots.
– The dressing recipe makes 1 cup (when I did it), so you have a TON leftover to use on yummy goodness throughout the week… I used it on grilled eggplant, leftover salads, fish, etc.
– I’ve used both the apple cider vinegar and the white vinegar and have to say I think the white vinegar better, but either work.