50 g dried tomatoes (drained)
2 to 3 wild peaches
60 to 80 gr lettuce
2 to 3 tablespoons balsamic cream
2 tablespoons toasted pine nuts
Cut the wild peaches in half and remove the pit. Cut the rest of the flesh in half several times. Heat a grill pan over high heat and grill the peach pieces for 3 to 5 minutes until nice grill marks form. Cut the cucumber in half lengthwise and remove the watery part with a spoon and slice the rest.
Also cut the avocado in half and remove the pit and peel and cut the flesh into cubes. Mix the lettuce with the cucumber, dried tomatoes, avocado and roasted peach. Sprinkle with pine nuts and garnish the salad with balsamic cream.
Source: Leukerecepten by leukerecepten-nl.
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