Creamy avocados and juicy peaches get a kick of spice thanks to Fresno chiles.

INGREDIENTS:

• 3 tablespoon fresh lemon juice
• 3 tablespoon olive oil
• 2 tablespoon pure honey
• 1 shallot, finely chopped
• 1 Fresno chile, thinly sliced
• Kosher salt and freshly ground black pepper
• 3 ripe but firm peaches, cut into wedges
• 2 avocados, pitted and cut into wedges
• 1/2 c. fresh mint, torn if large, plus more for garnish
• 1/4 c. roasted pistachios, chopped

METHOD:

• Whisk together lemon juice, oil, honey, shallot, and chile in a bowl.
• Season with salt and pepper.
• Add peaches and toss to coat. Let sit at least 15 minutes and up to 1 hour.
• Just before serving, add avocado and mint and toss to combine.
• Season with salt and pepper.
• Top with pistachios and garnish with mint.