It may seem like an unexpected combo, but peaches and avocado (with a chili kick!) make for a tasty and colorful summer side.
1/4 c. Savory Olive Peach Balsamic Vinegar 1/4 c. Savory Olive Baklouti Green Chili Olive Oil 1 shallot, finely chopped 1 Fresno chili, thinly sliced (optional) Kosher salt and freshly ground black pepper 3 ripe but firm peaches, cut into wedges 2 avocados, pitted and cut into wedges 1/2 c. fresh mint, torn if large, plus more for garnish 1/4 c. roasted pistachios, chopped
Whisk together balsamic, olive oil, shallot, and chile in a bowl. Season with salt and pepper. Add peaches and toss to coat. Let sit at least 15 minutes and up to 1 hour.Just before serving, add avocado and mint and toss to combine. Season with salt and pepper. Top with pistachios and garnish with mint.