INGREDIENTS
3 tbsp. fresh lemon juice
3 tbsp. olive oil
2 tsp. pure honey
1 shallot, finely chopped
1 Fresno chile, thinly sliced
Kosher salt and freshly ground black pepper
3 ripe but firm peaches, cut into wedges
2 avocados, pitted and cut into wedges
1/2 c. fresh mint, torn if large, plus more for garnish
1/4 c. roasted pistachios, chopped
DIRECTIONS
- Whisk together lemon juice, oil, honey, shallot, and chile in a bowl. Season with salt and pepper. Add peaches and toss to coat. Let sit at least 15 minutes and up to 1 hour.
- Just before serving, add avocado and mint and toss to combine. Season with salt and pepper. Top with pistachios and garnish with mint.
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CL::JG
