Come late summer, peaches and tomatoes are bursting from trees and vines. This surprising salad makes the most of their vibrant juiciness, and varies the texture and color with a little creamy green avocado. Serve it as a no-cook side dish — or swap it for salsa, and use it to top a quesadilla or scoop it up with whole-grain chips.
Sharp knife (adult needed)
- 2 peaches, pitted and diced
- 2 tomatoes, cored and diced
- 1 ripe avocado, peeled, pitted, and diced
- 1 tablespoon olive oil
- 1 tablespoon fresh lime, lemon, or orange juice
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon curry powder
Put all the ingredients in the bowl and stir together gently with the rubber spatula.
Serve right away, or cover and refrigerate up to overnight.
For an herby salad: add 2 tablespoons chopped cilantro, mint, or basil leaves.
For a more substantial salad: add 1⁄2 cup crumbled feta cheese.
For a spicy salad or salsa: add minced jalapeño peppers to taste.