Ingredients
Scale
- 4 ripe peaches, sliced
- 1 cup heavy cream or coconut cream for a dairy-free option
- ½ cup cream cheese, softened
- ¼ cup honey or agave syrup
- 1 teaspoon vanilla extract
- ¼ cup chopped pecans or almonds (optional for crunch)
- Fresh mint leaves for garnish
Instructions
- Start by thoroughly washing the peaches. Slice them into thin, even slices and set aside. Consider lightly coating with lemon juice to prevent browning.
- In a mixing bowl, combine softened cream cheese, heavy cream, and honey. Whisk vigorously until smooth and fluffy. Add vanilla extract for extra flavor.
- Gently fold the sliced peaches into the creamy dressing, ensuring each piece is coated evenly. Sprinkle chopped pecans or almonds over the top for added crunch.
- Transfer the salad into a serving bowl or individual glasses. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Garnish with fresh mint leaves before serving.
Notes
- For a dairy-free version, substitute heavy cream with coconut cream and use dairy-free cream cheese.
- Consume within 24-48 hours for best freshness. To prevent the peaches from releasing too much juice, prepare closer to serving time.
- This salad pairs beautifully with brunch spreads, light desserts, or summer barbecues. Serve chilled in small cups or atop granola for added texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal Kcal
- Sugar: 20 g
- Sodium: 30 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 50 mg