Mint, avocado, peach & mini bocconcini salad

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!


  • Serves2
  • Prep time10 mins
  • Cook time35 mins
  • Timeout-
  • FreezingFreezes well


  • 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


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

Tips & tricks

Cannot be frozen. To be eaten the same day.

Recipe published on August 19, 2018