This salad is so good, I ate it on repeat many times this summer. Eat it for a meal or a side salad to any grilled meat or fish.
I'm lucky enough to live not far from the Okanagan, an area of BC where peaches are grown. Every summer I anxiously await their arrival, dreaming of all the wonderful things I can cook and bake with them. This year I ended up leaning more to savoury dishes including Peach Rosemary and Black Pepper Jam, Peach Salads, Wrapped Prosciutto and Peach Slice Appy's & Baked Blackberry & Peach Brie. Typing this my mouth is watering!
I hope you enjoy this salad as much as I do!
Enjoy!
Krista
Summer Salad with Thyme Honey Lime Vinaigrette
Ingredients
For the Dressing
1 1/2 tablespoons honey
2 tablespoons lime juice, freshly squeezed
2 tablespoons extra virgin olive oil
salt and pepper
1 teaspoon fresh thyme leaves
For the Salad
2 corn cobbs, kernels removed after grilling
3 peaches sliced
2 avocados cut into 1" pieces
1 heirloom tomato cut in half, then cut into 6 pieces
20 cherry tomatoes cut in half
1/2 red pepper sliced thinly
5-6 basil leaves, torn
1 teaspoon fresh thyme leaves
1 tablespoon minced fresh chive
edible flowers to garnish (I used borage petals)
Method
Pre-heat BBQ grill to 400 degrees.
Add all dressing ingredients into a small glass bowl and whisk to emulsify. Set aside until ready to serve salad.
When grill is fully heated, place both kernels of corn directly on the rack. Close lid and let cook for 2 minutes. Turn corn and cook for 2 more minutes, repeating on all four sides, for a total of 8 minutes. The corn should be slightly charred, but not burnt. Let corn cool, then using a sharp knife, run the blade down the length of the cobb to remove all corn kernels.
In a large serving bowl combine the corn, peaches, avocados, tomatoes, red pepper, basil, thyme and chives.
Drizzle desired about of Honey Lime Vinaigrette over top of salad and gently mix to coat.
Garnish with edible flowers.
Comments