I make this salad all the time (here, it’s served with steak for my backyard dinner with Mom last weekend)…but only during the summer, because if your peaches are not spectacular it goes from incredible to yick (biting into a mealy peach – or a mealy orange, for that matter – gives me the butterfly-shudders).
Just dress up some cubed peach, diced avocado and arugula with a little olive oil and balsamic vinegar, and a sprinkle of salt, and you’re done. (You can also add or substitute mango cubes; that’s delicious, too).
Making it this weekend for a Labor Day BBQ. (I think you should, too.)