Peach and Avocado Salad
Recipe and photo courtesy of Sweet Georgia Peaches. For more information about peaches, visit GaPeaches.org.
Creamy Tarragon Dressing
½ cup plain yogurt
2 tablespoons light mayonnaise
2 tablespoons white balsamic vinegar
1 tablespoon olive oil
2 teaspoons Dijon mustard
2 tablespoons fresh tarragon, finely chopped
1 green onion, minced, about 2 tablespoons
5 ounces mixed greens
2 peaches, sliced
1 avocado, peeled and sliced into ½” slices
1 bunch radishes, thinly sliced
Combine dressing ingredients, season with salt and pepper, and refrigerate until ready to serve.
Set EGG for direct cooking at 275°F/135°C.
Grill peaches for approximately two minutes, or until they look done.
Arrange greens on a large platter. Top with grilled peaches, avocado, and radishes and gently toss.
Drizzle with dressing or serve on side.
Makes 6-8 servings