Refreshing Cucumber and Peach Salad with Basil-Lime Drizzle

Ingredients

- 1 large English cucumber, thinly sliced
- 2 ripe fresh peaches, pitted and sliced
- 1 lime, juiced
- 2 tablespoons avocado oil
- 1 tablespoon olive oil
- 1 tablespoon honey
- 10 fresh basil leaves, chiffonade (thinly sliced)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper

Instructions

1. Prepare the Ingredients
- Rinse the English cucumber under cold water, pat it dry, and slice it thinly into rounds.
- Wash the peaches, cut them in half, remove the pit, and slice into thin wedges.
- Stack the basil leaves, roll them into a tight bundle, and slice thinly to create a chiffonade.

2. Make the Basil-Lime Drizzle
- In a small mixing bowl, combine the juice of one lime, 2 tablespoons of avocado oil, 1 tablespoon of olive oil, and 1 tablespoon of honey.
- Whisk the mixture until it is well combined and the honey is fully incorporated.

3. Assemble the Salad
- In a large serving bowl or platter, arrange the sliced cucumber rounds and peach wedges in an alternating pattern for an appealing presentation.
- Drizzle the salad evenly with the basil-lime mixture.

4. Finish and Season
- Sprinkle the salad with the chiffoned basil leaves.
- Season with 1/2 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper to taste.

5. Serve and Enjoy
- Toss the salad gently to ensure the drizzle coats all ingredients without disturbing the presentation.
- Serve immediately for a fresh, vibrant lunch treat.

Preparation & Cooking Times

PT15M
15 minutes

Total Time

PT15M
15 minutes

Type of Dish

Lunch

Keywords

Cucumber salad, Peach salad, No-cook lunch, Summer salad, Basil lime dressing, Fresh salad, Healthy lunch, Quick meal, Gluten-free, Refreshing dish

Recipe Yield

Feeds 4 adults

Calories

Total: 450 calories

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