Robin Rhine McDonald
Peach Cucumber Salad
This was an older recipe I've done a few times, but in adding the peaches, this salad went up few levels. It's perfect to make in bulk and take to BBQ or party, or to have on hand at home for a snack or easy meal. If it's kept long term, I recommend leaving the avocado out of the mixture and then adding it on top each time it's consumed. That way the avocado doesn't oxidate while it's being kept. Another option is to blend the avocado, but to add some lemon or lime to the dressing. It'll change the flavor a bit, but that would help keep the avocado from oxidizing as fast.
This has a great blend of nutrient rich veggies, fruit, & healthy fats. Maybe I'm weird, but I get really excited when what I'm eating is dense in nutrients. That definitely wasn't always the case, but in learning how difficult it can be to get nutrients in standard meals these days, it's become something I look forward to.
This salad requires a bit of chopping, but all in all, it doesn't usually take more than 20 minutes!
1/2 red onion
1/4 cup of cilantro or parsley
2 peaches, diced
1 avocado diced
1/4 cup of balsamic
1 tbs of olive oil
Salt and pepper
1 tbs of Dijon
Cut the cucumbers, peaches, avocado, and tomatoes into 1/2-1 inch cubes. Dice the red onion.
Whisk together the ingredients for the dressing
Add the dressing parsley and toss the salad