One hot afternoon, I had way too many peaches in the kitchen and was thinking of ways to consume them. I had recently had a simple "avocado salad" at a local Cuban restaurant and was still excited about how good it was even though it only used few ingredients- avocado, olive oil, and lemon, salt and pepper. I wanted everything to be covered in olive oil and salt and pepper. So, I sliced up a peach and did just that. The introduction of fat and saltiness to an unfatty, unsalty sweet fruit was exactly what I wanted, and it inspired me to go even further. What I ended up with was this concoction which, while surely not original, is always a hit.

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