Tricolor salad (avocado, radicchio and peach)

Discover the perfect blend of flavors with this delicious tricolor salad featuring creamy avocado, crisp radicchio, and juicy peach. Enjoy a burst of freshness in every bite!

Ingredients:

• 1 small head radicchio
• 2 barely ripe peaches
• 1 medium avocado, ripe but firm
• 1/4 cup fruity olive oil
• 2 tablespoons sherry or red wine vinegar
• 1 tablespoon Worcestershire sauce
• 1 small orange
• salt and fresh ground black pepper
• 1/4 cup toasted pecans or smoked almonds, chopped
• 60g Smoked cheddar, cut into tiny pieces

Instructions:

1. Combine olive oil, vinegar, and Worcestershire sauce in a one-cup measuring cup. Mix in approximately 1/4 teaspoon of salt and a couple of twists of black pepper. Slowly pour in orange juice while whisking continuously, adjusting the amount to taste until reaching the desired flavor and texture. (I squeezed the juice from half of a medium orange.) Taste the dressing and season with more salt and pepper if needed. Set aside at room temperature.
2. Discard the core of the radicchio and chop it into pieces of about one inch. Fill a large bowl with one or two cups of water and add enough ice (5-6 pieces) to make it very cold. Stir to start melting the ice. Place the radicchio in the water and let it soak, stirring occasionally, until all the ice has melted to reduce some of its bitterness. Drain and spin the radicchio in a salad spinner until dry. Transfer to a medium bowl, season with salt and pepper, and set aside.
3. Halve the peaches, remove and discard the pits. If the grill is hot, grill the peach halves cut side down for about a minute until the cut side is slightly charred. Cut the peaches into one-inch cubes. Halve the avocado, remove the pit, peel it, and also cut it into one-inch cubes.
4. To put together the salad, shake the dressing thoroughly and drizzle approximately one-third of it over the radicchio. Toss well until lightly coated with dressing. Arrange the radicchio on a serving platter. In the same bowl, combine the peaches and avocado, tossing them with more dressing. Pile the mixture onto the radicchio and garnish with nuts and cheese. (There are no nuts or cheese in the picture. I forgot to add them before taking the photo. Oops.)

Summary:

• Calories: 1409 kcal
• Fat: 121 g
• Protein: 25 g
• Carbs: 72 g
• Potassium: 2330 mg
• Magnesium: 160 mg