HotmailPeach, Blueberry and Fennel Salad
From appetizers to desserts, blueberries abound in chef Kathleen Daelemans' healthy and fresh take on summer favorites. Check out her recipes
Kathleen DaelemansServes 4 as an entrée, 6 as a side salad
INGREDIENTS
• 1/4 cup + 1/4 cup lime juice
• 1/2 medium red onion, very thinly sliced
• 2 large peaches seeded and sliced
• 1 cup blueberries
• 1 medium head fennel, cored and very thinly sliced
• 1 cup cilantro, loosely packed, roughly chopped
• 1 tablespoon olive or enova oil
• Coarse salt and cracked black pepper to taste
DIRECTIONS
Place onions and 1/4 cup lime juice in a shallow non-reactive dish and set aside for 30 minutes or overnight. In a large non-reactive salad bowl, toss together peaches, blueberries, fennel, and cilantro. Remove onions from lime juice, discard juice. Add to bowl with salad. Add remaining lime juice, olive, salt and pepper, and toss until combined. Taste and adjust seasonings. Serve over grilled fish, shrimp or scallops.
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