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Avocado Salad with Peaches

Avocado Salad with Peaches


  • 1/2 red bell pepper, cored and seeded
  • 2 tablespoons red wine vinegar
  • 1/2 vanilla bean, seeds scraped
  • 1/4 cup extra-virgin olive oil
  • 2 peaches, diced and peeled

Recipe Preparation

  • Roast bell pepper. Peel and chop pepper; purée with red wine vinegar, vanilla, and sugar in a blender until smooth.

  • With machine running, gradually add olive oil. Season with salt and pepper.

  • Halve and pit avocados and season with salt and pepper. Drizzle with olive oil and place cut side sown on a medium-hot grill until nicely charred, about 5 minutes. Peel and thickly slice.

  • Toss with arugula or sorrel and peaches. Drizzle dressing over.

Recipe by Greg Baker The Refinery Tampa,

Nutritional Content

6 servings, 1 serving contains: Calories (kcal) 220.7 Calories from Fat (kcal) 175.3 Fat (g) 19.5 Saturated Fat (g) 2.8 Cholesterol (mg) 0 Carbohydrates (g) 12.3 Dietary Fiber (g) 5.8 Total Sugars (g) 5.6 Net Carbs (g) 6.5 Protein (g) 2.6 Sodium (mg) 12.2Reviews Section

Watch the video: Avocado Salad with Tomatoes Citrus and Burrata (October 2021).