Peachy Keen

We LOVE peaches, and there is no better time to eat them than in August when they are fresh off the tree. We’re lucky here on the Island to get a great supply of super fresh Okanagan peaches, and this salad with it’s out of this world dressing has become a new favourite.

Summer Green Salad with Peaches and Moroccan Spiced Peach Dressing
Adapted from A Farm Girl’s Dabbles blog
Dressing yield: 3/4 cup

 

Dressing: Puree the following ingredients in a blender. If it is too thick, thin out with a few tablespoons of milk. I usually make this dressing a few hours before serving and store the leftovers for up to two weeks in the fridge.

1 large ripe peach, peeled, pit removed, and diced
2 Tbsp. extra virgin olive oil
2  Tbsp. honey
zest of one lime
2 Tbsp. freshly squeezed lime juice (~ 1 lime)
1/4 tsp. cumin
1/8 tsp. cinnamon
1/2 tsp. salt
1/8 tsp. freshly ground black pepper

Salad: This dressing is excellent on a mixture of torn fresh salad greens, diced red onion, crumbled feta or goat cheese, toasted almonds and grilled (as in the photo above) or fresh peaches.
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