Bourbon Peach Salad with Creamy Mint Avocado Vinaigrette

By • July 7, 2014 0 Comments

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Author Notes: I love avocado as an emulsifier in vinaigrette so I relish any opportunity to use it in a fresh salad. My favorite Bulleit Rye Bourbon was on sale at Costco and it's just now peach season. It's like this recipe was meant to be! I can't think of very many things that are better than bourbon soaked peaches so I just had to use them in my recipe today.

After living in South Carolina for several years, peaches and bourbon have become a staple. I hope you enjoy this fresh mix of California and Southern Cuisine!


Serves 2-3

Seared Rye Bourbon Peach and Avocado Salad

  • 1 Peach thinly sliced
  • 1 tablespoon Oil
  • 1 cup Bulleit Rye Bourbon (or enough to coat the peaches)
  • 1/2 Red Onion sliced very thin
  • 1 Avocado sliced
  • 1 Grilled Skinless Boneless Chicken Breast
  • 5 cups Mixed Greens
  • 1 small chile pepper diced (optional)
  1. Slice the peach into 3/8 inch slices
  2. place the peach slices in a bowl and cover with Bourbon
  3. Let sit for 20-30 minutes (or longer if you wish!)
  4. heat the oil in a flat bottom skillet or pan
  5. Add peaches (be sure they sizzle) and cook on medium-high heat for about 10 minutes until they start to blacken very slightly
  6. remove peaches from heat, let cool and then place in the fridge for 15 minutes to chill
  7. Just before serving, top the salad with the mint/avocado vinaigrette
  8. top the salad with the sliced or chopped chicken breast

Creamy Mint/Avocado Vinaigrette

  • 1/2 Very Ripe Avocado
  • 1/2 juice of lemon
  • 1/4 cup White Wine Vinaeger
  • 3/4 cup oil (can be olive or vegetable, I mix half and half)
  • 1.5 teaspoons honey
  • 7-8 Mint Leaves very finely minced
  1. soak the mint leaves in the lemon and vinegar for 2-3 minutes
  2. add the avocado and pulverize until it has reached a creamy consistency
  3. whisk in the oil and honey
  4. refrigerate dressing until you are ready to serve the salad

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