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