White Balsamic Vinaigrette Peach & Corn Salad

Every time I go to the grocery store or Costco during the summer months I load up on peaches. Oodles and Oodles of peaches. I slice several peaches every day and leave them out for my family to snack on. They are usually gone within a couple hours! It's amazing how I can leave uncut fruit on the counter for the taking and it will sit there for daaaays. I cut the fruit and it's gone in immediately! Can anyone else relate? ;)

This salad is a favorite of mine! It's full of delicious, seasonal food that is packed with flavor and texture. I got really crazy and combined basil AND mint in the salad. Boy am I glad I did!! One thing you cannot see in this picture is the pumpkin seeds underneath all that goodness. I also think it's best if you put the corn on broil for a few minutes to finish it off (after it has boiled for 10 min) and get that nice toasty flavor. If you pair this with the my Ginger Honey Salmon you have a stellar dinner! Make it for yourself or guests and it will be a hit!!

Ingredients for Salad:

1 peach chopped

1/4 -1/2 cup feta

1/4 red onion

2 full ear of corn - cut off the cob

2 tbls mint

2 tblsp basil

1/2-1 avocado

Spinach

Process:

Boil corn for 10 minutes. Take out of water and dry off. Place on broil in the oven for 5-7 minutes turning continually. Once the corn has cooled cut it off the cobb.

Place spinach on plate first. Top the spinach with rows of corn, feta, red onion & avocado. Sprinkle the mint and basil on top of the salad.

Ingredients for White Balsamic Dressing:

1/3 cup avocado oil

1/4 tsp honey

2 tsp fresh lemon juice

2 tsp dijon mustard

1/4 cup white balsamic vinegar

1 tblsp shallot minced

salt & pepper to taste

Process: Mince shallots. Mix all ingredients together. Top on any and all salads!