Jessica and Stephen Rose have a passion for peaches.
When the couple moved to Nashville, Tenn., 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, including Golden Gazpacho, Savory Peach Fritters, Peach Sorbet and The Peach Truck’s Signature Peach Jam.
This lovely peach and avocado salad from the cookbook uses a Green Goddess dressing from Jessica’s grandmother. She says it’s considered a family heirloom.
You can order Georgia peaches online or learn more about The Peach Truck by visiting ThePeachTruck.com.
AVOCADO-PEACH SALAD WITH GREEN GODDESS DRESSING
Green Goddess Dressing (makes about 1 cup)
1/2 cup mayonnaise
1/3 cup buttermilk
1/2 cup chopped fresh basil
1/4 cup chopped fresh chives
3 tablespoons chopped fresh tarragon
2 tablespoons fresh lemon juice
1 garlic clove, chopped
1 oil-packed anchovy fillet, chopped
1/4 teaspoon kosher salt
1/4 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 3 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.
Source: “The Peach Truck Cookbook” by Jessica N. Rose and Stephen K. Rose