BBQ & Grill
Blueberry Peach Salad with Sesame Ginger Balsamic Vinaigrette
In this installment of Diaspora Dining, Jessica B. Harris' series on foods of the African diaspora, fresh summer fruit stars in a salad that's perfect for serving at your Juneteenth barbecue.
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Servings:
4
Ingredients
- 2 tablespoons white balsamic vinegar
- 2 tablespoons toasted sesame oil
- 1 tablespoon water
- 2 teaspoons honey
- 1 teaspoon grated fresh ginger
- ¼ teaspoon salt
- 1 small head bibb lettuce, leaves separated
- 4 slightly firm white peaches, sliced
- 1 cup blueberries
- ¼ cup thinly sliced red onion
Directions
- Whisk vinegar, sesame oil, water, honey, ginger and salt together in a small bowl (or shake together in a jar with a tight-fitting lid).
- Arrange lettuce leaves on a platter. Top with peaches, blueberries and onion. Drizzle with the vinaigrette.
Related Recipes
Chunky Black Bean Salsa with Corn & Bell Pepper
This TikTok-trending, veggie-packed salsa gets inspiration from Texas caviar (aka cowboy caviar), a dish created in 1940 to ring in the New Year by Helen Corbitt, who was a chef at Neiman Marcus. Scoop it up with tortilla chips or try it as a topping for grilled meat or fish, or as a filling for a quick quesadilla.
Read More
Cauliflower Chicken Curry
Yogurt combined with spices coats cauliflower and chicken thighs in this Indian-inspired curry. The longer you marinate the chicken and cauliflower, the richer the taste, but even 20 minutes of marinating time will give you great results. Smoked paprika adds a more complex flavor, but regular paprika works well too. Serve this saucy dish with brown rice to complete the meal.
Read More
Spicy Slaw Bowls with Shrimp & Edamame
The quick 10-minute Spicy Cabbage Slaw serves as the low-carb base in this veggie-packed lunch recipe. Topped with high-protein edamame and shrimp, this satisfying lunch will help you power through the afternoon.
Read More
Search