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Author Notes: In the most recent issue of Food & Wine I saw a recipe for charred sweet onions and peaches, and I thought, "Hey! I bet that would be good with avocados!" So I decided to give it a try. Except, in the process I wound up changing the dressing, and a bunch of the cooking technique, and wound up with something a bit different and extremely delicious. Although at first I was going to grill the avocado and bacon as well, in the end I decided I liked the flavors better with them raw and fried respectively. This salad - if you can quite call it that - tastes seriously of summer! —fiveandspice
Food52 Review: I whipped up fiveandspice’s green goddess-like dressing using my freshly made creme fraiche, as recommended here, and I will be slathering this dressing on all sorts of things this summer. You should too. The kids voted with their stomachs, and I’ll report both went back for seconds. Using a sweet onion is key. The grill times for the peaches and onion are right on and this results in a crunchy onion, which it needs to be as a contrast to the creamy peaches and avocado. I might add some more herbs to the actual salad mix and not just the dressing. I did not use all of the dressing; rather about 2/3 of it. All in all it was a hit here. —Summer of Eggplant
Creamy herb dressing
- 2 tablespoons Creme fraiche
- 2 tablespoons Greek yogurt
- 2 tablespoons Mayo
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh basil, finely chopped
- 1 tablespoon fresh cilantro, finely chopped
- 1 tablespoon chives, finely chopped
- sea salt
Avocado and peach salad
- 4-5 slices of thick center cut bacon
- 1 large sweet onion such as Vidalia or Walla Walla Sweet
- 3 small-medium peaches, ripe but not crazy soft
- 2 ripe avocados
- olive oil
- salt and pepper
- Whisk together all the dressing ingredients in a bowl adding salt to taste. Refrigerate until you're ready to use.
- Fry your bacon slices until crispy. Transfer to a paper towel line plate to drain. Cut into bite size pieces.
- Peel and slice the onion into 1-inch thick slices. Cut the peaches in half and remove the pits. Brush the onion slices and peach halves with olive oil and sprinkle with salt and pepper.
- Grill the onion slices and peaches over high heat until they are lightly charred and blistered on the outside and getting pretty tender. The onions should take about 10-12 minutes, the peaches about 5-7. Be sure to turn everything halfway through the cooking process to get them cooked on both sides.
- Slice the peaches into 1/2 inch thick slices. Peel, pit, and thinly slice the avocados. Break apart the onion slices into their individual rings. Arrange everything together, mixed, on a big serving platter. Sprinkle with the bacon, then drizzle with the dressing.
- Serve, passing any remaining dressing alongside.
Anything but Watered down
Pair tomato water with pasta
Tomato water: the sauce of summer.
Butter pecan ice cream for impatient cooks.
It's time to travel.
Tomato skins, meet salt.
Put cake on a pedestal.