White peach sangria and avocado salad
The essence of summer entertaining — it doesn’t get better than this.
White peach sangria
(serves 12)
Ingredients:
2 (750-ml) bottles dry white wine (try Pinot Grigio)
6 ounces peach nectar
2 ounces peach schnapps
2 ripe peaches, pitted and thinly sliced
12 ounces ginger ale, chilled
Directions:
1. Combine wine, nectar, schnapps and peach slices in a large pitcher; refrigerate for at least one hour.
2. At serving time, add ginger ale and pour over ice into tall glasses.
Avocado salad
(serves 12)
Ingredients:
4 ripe avocados
1 cup grape or cherry tomatoes
1/3 cup chopped red onion
1/4 cup very thinly sliced red radishes
1/4 cup blue cheese crumbles
1/4 cup extra-virgin olive oil
Juice of 1 lime
Kosher salt and coarsely ground black pepper to taste
Bibb lettuce leaves, hollowed tomatoes, cilantro sprigs for serving (optional)
Directions:
1. Peel and pit avocados. Dice and place in medium mixing bowl.
2. Halve grape tomatoes and add to avocados in bowl. Sprinkle chopped onion and cilantro over the avocados and tomatoes; add blue cheese crumbles. Drizzle with olive oil and lime juice. Season to taste with salt and pepper and stir gently to combine.
3. Cover salad and let stand for 30 minutes in refrigerator or at room temperature to allow flavors to blend. Serve on lettuce leaves or in hollowed-out tomatoes. Garnish with sprigs of cilantro, if desired.
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