Mint, avocado, peach & mini bocconcini salad

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I needed mushrooms for my supper last night, so I went out for a quick in & out at the grocery store and I picked up a few things my stomach was ordering me to get, such as mini bocconcini.

Once I got home, I put together a small salad with what was left in my fruit basket (avocados, peaches & limes) and honestly, this is going to be my summer favourite. While my pregnancy hormones might make me a biased cook, (because everything seems to be either delicious or disgusting) I’m positive you’ll also love this recipe, let me know!!

I wanted a creamy dressing for this salad, which is my usual preference, but I also try not to add mayonnaise to everything, so I crushed a half a peach for the dressing, and it worked so well!

Voilà!

Particularities

Serves2
Prep time10 mins
Cook time35 mins
Timeout-

FreezingFreezes well

Ingredients

2 peaches
2 tablespoons of grapeseed oil (or vegetable oil
½ a lime’s juice
2 large pinces of salt
1 jar (200 g) of mini bocconcini, strained
1 very ripe avocado, diced
4 – 6 leafs of fresh mint, chopped
Pepper, as preferred

Steps

Chop the peaches in half, then remove the pit.
Peel half a peach then add to a bowl along with the oil, lime juice and salt.
Blend with a handheld mixer until smooth, then set aside.
Dice the remaining peaches (with the skin) then add to a salade bowl along with the remaining ingredients and top with the peach puree.
Stir will, check seasoning then serve.