Juicy peaches add sweet note to avocado salad

Jessica and Stephen Rose have a passion for peaches.

When the couple moved to Nashville, Tennessee, they discovered there were no freshly picked peaches available in the summertime. Stephen had grown up in Georgia and spent his childhood summers on a peach farm, so he knew what they were missing.

In 2012, they bought a truck and began importing Georgia peaches for Nashville residents and restaurants. What was first a sensation in the Nashville area has grown into a business that ships Peach Truck peaches in signature orange boxes to customers across the country.

Now the couple has a cookbook focusing on healthy eating, Southern cuisine and, of course, peaches. “The Peach Truck Cookbook” has all kinds of appealing ideas for using peaches.

This lovely peachand-avocado salad from the cookbook uses a Green Goddess dressing from Jessica’s grandmother. She says it’s considered a family heirloom.

AVOCADO-PEACH SALAD WITH GREEN GODDESS DRESSING

Makes 4 servings Green Goddess dressing (makes about 1 cup): ½ cup mayonnaise

cup buttermilk

½ cup chopped fresh

basil

¼ cup chopped fresh

chives

3 tablespoons chopped

fresh tarragon 2 tablespoons fresh

lemon juice

1 garlic clove, chopped 1 oil-packed anchovy

fillet, chopped ¼ teaspoon kosher salt ¼ teaspoon freshly

ground black pepper For the salad:

1 (7-ounce) head of bibb

lettuce

2 medium peaches,

pitted and sliced 2 avocados, pitted,

peeled and sliced Green Goddess dressing Flaky sea salt Freshly ground black pepper

To make the dressing: Combine the mayonnaise, buttermilk, basil, chives, tarragon, lemon juice, garlic, anchovy, salt and pepper in a blender or food processor. Blend until smooth. Store in an airtight container in the refrigerator for up to three days.

To make the salad: Divide the lettuce, peaches and avocados among four plates.

Drizzle with the dressing, sprinkle with salt and pepper, and serve with additional dressing on the side.