As the summer season rises to full heat, this recipe is the perfect way for you to use one of summer’s star fruits!
This salad is a twist on a classic Filipino Mango Salad which has fresh mangoes, tomatoes, onions and vinegar. Instead of mangoes, we are using a summer peach for seasonality and made it heartier with the addition of crisp napa cabbage. The dressing is a flavor bomb of fish sauce, freshly squeezed lime juice and honey. The Wonder Valley Olive Oil beautifully holds the dressing together.
Ingredients
1 large firm juicy peach, pitted and sliced into wedges
1 pint yellow cherry tomatoes, halved
5 napa cabbage leaves, cleaned
1 small shallot, thinly sliced
1 small jalapeño, halved and thinly sliced
1 whole lime, zest only
1 tablespoon sunflower seeds
Fresh dill, for garnish
2 whole limes, reserve one whole lime for zesting the salad, freshly squeezed
2 tablespoons honey
1 1⁄2 tablespoons, fish sauce
Freshly ground black pepper
Recipe by Woldy Reyes
- To make the dressing:
- In a small bowl whisk all the ingredients.
- Season with freshly ground black pepper.
- To make the salad:
- In a large bowl, toss in peaches, tomatoes, napa cabbage, shallot, jalapeño and zest of 1 lime.
- Spoon over half of the dressing over the salad and with your clean hands, toss the salad until coated.
- Transfer the salad onto a serving platter.
- Shower sunflower seeds over the top.
- With your clean and dry fingers, tear fresh dill over the top.
- Spoon over remaining dressing over the salad.
- Drizzle Wonder Valley Olive Oil to finish the salad and enjoy immediately!