Bright, refreshing, and with just the right kick of heat—this colorful salad pairs juicy peaches, creamy avocado, and fresh mint with a zesty vinaigrette featuring Olive Amelia Peach Balsamic and Olive Amelia Baklouti Green Chili Olive Oil. It’s the ultimate BBQ side or light summer meal that’s as beautiful as it is delicious.
Ingredients:
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1 shallot, finely chopped
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1 Fresno chili, thinly sliced (optional)
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Kosher salt and freshly ground black pepper, to taste
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3 ripe (but firm) peaches, cut into wedges
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2 avocados, pitted and sliced
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½ c. fresh mint leaves (torn if large), plus extra for garnish
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¼ c. roasted pistachios, chopped
Instructions:
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In a large bowl, whisk together Peach Balsamic, Baklouti Green Chili Olive Oil, shallot, and Fresno chili. Season with salt and pepper to taste.
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Add the peach wedges and toss gently to coat. Let marinate for 15–60 minutes to allow the flavors to develop.
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Just before serving, add avocado slices and fresh mint. Toss gently to combine.
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Top with chopped pistachios and garnish with additional mint leaves.