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.
kitchen gear
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Cutting board
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Sharp knife (adult needed)
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Measuring spoons
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Large bowl
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Rubber spatula
Ingredients
- 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
Instructions
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Put all the ingredients in the bowl and stir together gently with the rubber spatula.
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Serve right away, or cover and refrigerate up to overnight.
Notes
OR ELSE
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.
