Blueberry peach salad
Celebrate the season—and Juneteenth—with this refreshing fruit-forward salad . Sweet white peaches and juicy blueberries pair beautifully with a bright sesame-ginger vinaigrette for a dish that’s as colorful as it is delicious.
Ingredients
2 tablespoons white balsamic vinegar
2 tablespoons toasted sesame oil
1 tablespoon water
2 teaspoons honey
1 teaspoon freshly grated ginger
¼ teaspoon salt
1 small head Bibb lettuce, leaves separated
4 slightly firm white peaches, thinly sliced
1 cup fresh blueberries
¼ cup thinly sliced red onion
Instructions
Make the Vinaigrette
In a small bowl or jar with a lid, whisk (or shake) together the vinegar, sesame oil, water, honey, grated ginger, and salt until well combined.
Assemble the Salad
Arrange Bibb lettuce leaves on a large serving platter. Top with sliced peaches, blueberries, and red onion.
Dress and Serve
Drizzle the salad with the vinaigrette just before serving for the freshest flavor and texture.
- Pro Tip
Use peaches that are just barely ripe. You want them firm enough to slice cleanly and hold their shape, but ripe enough to bring out their natural sweetness. If peaches aren’t in season, nectarines are a great substitute and don’t require peeling.
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