Peach salad with macadamias, basil, corn and soft egg
PEACHY KEEN
Are you wondering what to do with that enormous satchel of peaches that you just hauled back from the farmer's market? I'm assuming if you're like me, you buy peaches in bulk, because you really just can't resist.
This is a super summery and light yet hearty salad that utilizes the best of our summer fruits.
INGREDIENTS
- Baby kale
- 1 peach
- 1/4 cup of macadamia nuts, toasted
- 4 tbs. of basil, cut in ribbons
- 1/4 cup of cheddar, shaved
- 1/2 cup of corn, roasted
- 1 egg
- a squeeze of lemon
- salt + pepper
DIRECTIONS
Roast the corn at 425 for 20 mins with salt, pepper, and a but of oil. Meanwhile, bring a pot of water to a boil and drop your egg in. Cook for 4.5 mins, then take the egg out to cool. Peal the shell and cut the egg in half.
Assemble all of your ingredients in a bowl, and serve with a big squeeze of lemon on top. Happy summering :)
