Chopped salad with peaches
3
Points®
Total Time
20 min
Prep
20 min
Cook
0 min
Serves
2
Difficulty
Easy
This fresh and flavorful salad puts a spotlight on both veggies and fruit and makes a fantastic accompaniment to grilled chicken, fish or steak. Because this dish will hold up well in the fridge, you can double the recipe and enjoy the leftovers the next day for lunch. To get lots of everything in every spoonful, chop the ingredients into small pieces: no more than 1/2-inch each. If you’re short on time, you can use riced cauliflower from the produce section of your supermarket. Feel free to improvise with nectarines, plums or even heirloom tomatoes—either would make a good sub for the peaches.
Ingredients
Peach
3 medium, pitted and finely chopped
Bell pepper
1 item(s), medium, yellow, stemmed, cored, and finely chopped
Cauliflower
1 cup(s), chopped, florets, finely chopped
Celery
2 rib(s), medium, chopped
Cucumber
½ small, peeled and chopped
Red onion
¼ cup(s), chopped
Grated Parmesan cheese
3 Tbsp
White balsamic vinegar
3 Tbsp
Fresh oregano
½ tsp
Table salt
½ tsp
Black pepper
½ tsp
