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
Test Kitchen Notes
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
apple cider vinegar
fresh basil, finely chopped
fresh cilantro, finely chopped
chives, finely chopped
Avocado and peach salad
slices of thick center cut bacon
large sweet onion such as Vidalia or Walla Walla Sweet
small-medium peaches, ripe but not crazy soft
salt and pepper
In This Recipe
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.
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.