Green Peach Salad With Simple Lime Dressing
- Total Time
- 25 minutes, plus chilling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- ½cup vegetable oil
- ¼cup lime juice
- ½teaspoon kosher or sea salt
- 2cups thinly sliced unripe peaches
- 2 to 3finely chopped Serrano chiles (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
283 calories; 28 grams fat; 2 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 5 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 1 gram protein; 236 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In a medium bowl, whisk the oil, lime juice and salt until emulsified. Toss the peach slices and chiles, if using, with the dressing. Cover and chill for at least 10 minutes before serving. Serve with cottage cheese or another soft cheese, adding a last sprinkle of salt.
Private Notes
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Cooking Notes
Gavin Shizuo
This is an excellent little recipe. I added a pinch of chile powder and half a habanero. You can use whatever vegetable oil you like, but it works very well with avocado. Important to let it sit before serving!
Ben
A bright little summer salad that gets better as it sits. Don’t skip the serranos; the sweet, spicy and sour flavors play great with cream cheese or on top of plain Greek yogurt. Would probably be perfect on a bagel too, now that I think about it. Yeah, this one’s a winner.
annie
Used jalapeño and about half the oil. Excellent
Anne
Also good with nectarines.
Ann J
Kind of disappointing. The dressing overwhelms the great natural flavor of the peaches--even when I increased the proportion of peach.
KMM
Great recipe especially when peaches aren’t quite ripe. Made in the morning for dinner and the lime really brought out the peach flavor. Chile haters in the house - fresh mint added a nice freshness. Served as a side to pork and was great. Will definitely make again.
janisani
this is very, very good! I liked it better when first made - later it was weirdly slimy/still tasty though.
tasman
Make sure to use very unripe peaches, and let them sit. I liked it, Sage thought it was decent, and Mom said that she doesn't like "slimy/spicy/sour peaches".
Steve Andersen
Used jalapeño and about half the oil. Excellent Add the pinch of chili pepper to taste added shredded goat cheese and sliced almonds for make it more of a filling side dish A little more zippiness is warranted. A little extra lime, a fresh chili, chili powder are all good suggestions.
Giselle
Too much oil. Add the pinch of chili pepper to taste. I did mine overnight.
InkieD
I followed the recipe and used two seeded serranos. Wonderful on a hot summer evening; like a seviche of peaches.
Martha 2017
This was so tasty. I made with white unripe, which are not as strong flavored. I used jalapeño v Serrano to be more crowd friendly. I also added shredded goat cheese and sliced almonds for make it more of a filling side dish.
JHC
This is delicious. The full quantity of oil works well here. A little more zippiness is warranted. A little extra lime, a fresh chili, chili powder are all good suggestions. Make with an additional peach or two and definitely a day ahead.
Natasha
My diners were surprised and delighted in the unexpected flavors of this dish. A lovely summer salad.
Anne
Also good with nectarines.
annie
Used jalapeño and about half the oil. Excellent
SM
This was skippable in my opinion... and way too much oil if you’re going to make it.
pool party
Bring salad
Ben
A bright little summer salad that gets better as it sits. Don’t skip the serranos; the sweet, spicy and sour flavors play great with cream cheese or on top of plain Greek yogurt. Would probably be perfect on a bagel too, now that I think about it. Yeah, this one’s a winner.
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