Endless summer salad

Delight in the flavors of summer with this vibrant and refreshing salad. Bursting with colorful veggies and zesty dressing, it's a culinary celebration.

Ingredients:

• 1 cup apple cider vinegar
• 1 cup water
• ½ cup honey
• 1 tablespoon yellow mustard seeds
• 2 teaspoons kosher salt
• 4 very thin slices fresh ginger (unpeeled is fine)
• 1 bay leaf
• 2 large firm-ripe peaches, thinly sliced
• 1 tablespoon unsalted butter or olive oil
• 2 cups thinly sliced Vidalia onion (about 1 medium)
• ½ cup whole buttermilk
• ½ cup sour cream
• ½ cup mayonnaise
• 2 tablespoons finely chopped fresh chives
• 2 tablespoons finely chopped fresh dill
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1 tablespoon apple cider vinegar
• 1 ½ teaspoons kosher salt
• ¼ teaspoon black pepper
• 110g fresh small okra, halved lengthwise
• 2 ears fresh corn (yellow, white, or bicolor), shucked
• Cooking spray
• 110g mixed baby greens
• 60g baby spinach
• ⅓ cup packed fresh mint leaves
• ⅓ cup packed fresh basil leaves
• 1 medium-sized ripe avocado, thinly sliced
• 1 cup fresh blueberries
• 1 cup mini cucumbers, thinly sliced
• 1 cup halved cherry tomatoes
• ½ cup roasted, salted sunflower seeds

Instructions:

1. Prepare the Pickled Peaches: In a small saucepan over medium-high heat, mix together vinegar, water, honey, mustard seeds, salt, ginger, and bay leaf. Stir the mixture until the honey and salt are fully dissolved and bring it to a boil. Let it simmer for 2 minutes. Transfer the mixture to a medium bowl and add the peaches. Allow them to soak until they are softened and pickled, which usually takes about 30 minutes. Store the peaches and the liquid in a sealed container in the refrigerator for up to 1 month. 
2. Make the Vidalia Onion Ranch Dressing: In a large skillet over medium-high heat, melt the butter or heat the oil. Add the onion and cook it, stirring occasionally, until it becomes soft, approximately 3 minutes. Lower the heat to medium, cover the skillet, and cook the onion until it is very soft and begins to brown, which typically takes about 10 minutes. Remove the skillet from the heat and let the onion cool to room temperature for approximately 15 minutes. Transfer the onion to a powerful blender and add buttermilk, sour cream, and mayonnaise. Blend the mixture on low speed to chop the onions. Then, switch to high speed and blend until smooth, around 30 seconds. Transfer the dressing to a bowl and mix in the herbs, vinegar, salt, and pepper. Refrigerate until you are ready to use it. 
3. Preheat a grill or grill pan to medium-high heat (400°F to 450° F). Coat the okra and corn with cooking spray. Grill the corn until it is charred and tender on all sides, which takes approximately 4 minutes per side. Grill the okra until it is charred and tender, about 2 minutes per side. Cut the corn kernels off the cob. 
4. Combine greens, spinach, mint, and basil in a large bowl. Arrange corn, okra, avocado, blueberries, cucumbers, tomatoes, Pickled Peaches, and sunflower seeds on top. Drizzle with Vidalia Onion Ranch Dressing and serve immediately. 

Summary:

• Calories: 722 kcal
• Fat: 3 g
• Protein: 5 g
• Carbs: 174 g
• Potassium: 913 mg
• Magnesium: 71 mg