Peach & Avocado Salad with a Chili Mint Vinaigrette

Ingredients:

• ¼ cup Olive Amelia Peach Balsamic
• ¼ cup Olive Amelia Baklouti Green Chili Olive Oil
• 1 shallot, finely chopped
• 1 Fresno chili, thinly sliced (optional)
• Kosher salt & freshly ground black pepper
• 3 ripe (but firm) peaches, cut into wedges
• 2 avocados, pitted and sliced
• ½ cup fresh mint (torn if large), plus more for garnish

• ¼ cup roasted pistachios, chopped

Directions:

1. Whisk together the Olive Amelia Peach Balsamic, Olive Amelia Baklouti Green Chili Olive Oil, shallot, and Fresno chili. Season with salt and pepper.

2. Add peaches and toss gently. Let marinate for 15–60 minutes.

3. Just before serving, add avocado and mint. Toss gently to combine.

4. Top with chopped pistachios and extra mint for garnish.

Bright, refreshing, with a kick of heat — your BBQ side dish just leveled up.