Friday, August 14, 2009

Peach salad

This is a deliciously cool way to use peaches when they are at the height of their sweet and juicy goodness! I like this salad with white peaches, but any variety will work well. The peach and corn mixture can be served on a bed of greens if you’d like, or spooned into small bowls.

Peach Salad

4 peaches, blanched and skinned
1 c whole corn kernels
1 t olive oil
1/2 lime, grated zest and juice
Salt and pepper
1/2 c almonds, sliced

Boil the peaches for about 2 minutes and immediately plunge them into cold water. Strip off the skins and shop them into chunks. Mix the peaches with the corn through the salt and pepper. Serve and top with almonds.

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