Right now my favorite summer salad is a new version of an old favorite--spinach, red onion, and canned mandarin oranges with a poppy seed dressing. This salad is particularly good with spicy foods. It cools everything down. Long ago, I began substituting fresh oranges for the canned, and using strawberries when they came into season. Now that summer is in full swing and peaches are juicy and delicious, I've started making the salad with peaches--Fabulous! If you want to cut your peaches and avocados ahead, pour some orange juice over them to keep them from turning brown. The dressing that I've been using is this: approximately 1/4 cup orange juice, 1/4 cup rice wine vinegar, 1/2 tsp dijon mustard, 1/4 tsp salt, fresh ground black pepper, 1 tsp thyme, 1 tbl sugar, 1/4 cup olive oil. Mix all together, taste & correct seasonings. Use soft greens like bibb lettuce if you have it, but any lettuce will do. Peel and slice a peach (It's easiest to peel if you plunge it into boiling water for 10-15 seconds). Peel and slice an avocado*. Cut a red onion in half and slice thin half moons.
*To peel & slice an avocado: Cut the avocado in half by sliding your knife in until it meets the seed. Then rotate the avocado around your knife, using the seed as the pivot point. Grasp the avocado in 2 hands, slightly turn each half, and pull apart. Remove the seed by chopping into it with your knife (not too far), twist and remove the seed. Discard the seed. Hold one half in your hand and slice the meat into the desired shapes being careful not to slice through the skin (and your hand). Using a large soup spoon, scoop the meat of the avocado out of the skin. If not using right away, place slices in a bowl and cover with something acidic--lime juice, orange juice, vinegar, etc.