Summer Peach and Corn Salad

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- Prep time
- 20 min
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- Cook time
- 25 min
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- Servings
- 6 Servings
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- Serving size
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1 cup
Ingredients
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ripe peaches (washed and cut into quarters)
- 5
- 5
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vanilla extract
- 1/4 tsp
- 1/4 tsp
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ground nutmeg
- 1/4 tsp
- 1/4 tsp
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ground cinnamon
- 1/4 tsp
- 1/4 tsp
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avocado oil (divided)
- 2 tsp
- 2 tsp
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ears corn (husks removed, washed)
- 5
- 5
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red onion (peeled and thinly sliced)
- 1 small
- 1 small
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fat-free plain Greek yogurt
- 3 tbsp
- 3 tbsp
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kosher salt
- 1/2 tsp
- 1/2 tsp
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black pepper
- 1 tsp
- 1 tsp
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fennel seeds
- 1 tsp
- 1 tsp
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ground cumin
- 1/4 tsp
- 1/4 tsp
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ground coriander
- 1 tsp
- 1 tsp
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avocado oil
- 1 tbsp
- 1 tbsp
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lime juice
- 2 tbsp
- 2 tbsp
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chopped cilantro
- 1 tbsp
- 1 tbsp
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Directions
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To a large bowl, add peaches, vanilla, nutmeg, cinnamon, and 1 teaspoon avocado oil, and toss gently.
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Preheat a medium nonstick pan over medium heat. Add peaches to the pan and lightly brown them on both sides. Transfer to a small baking sheet and place in the refrigerator.
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Place corn in a pot of cold water and bring to a boil until corn is cooked through, about 10–15 minutes. Remove from water and cut in half.
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Preheat a medium nonstick pan over medium heat and add 1 teaspoon avocado oil. Wait 10 seconds and then add corn. Lightly brown all sides of the corn. Transfer corn to a small baking sheet and place in the refrigerator.
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Once peaches and corn are cool, remove from the refrigerator. Cut the corn kernels off the ear; add to a bowl along with the peaches and add onions.
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To a separate bowl, add all dressing ingredients. Whisk together until it reaches a smooth consistency. Add dressing to corn, peaches, onions, and toss gently. Serve.