Coconut Curry Peach Salad with Papadum Crisps

6 firm peaches
1/2 cup red onion, diced small
1/4 cup fresh cilantro, chopped
1/4 cup fresh mint, chopped
2 cups fresh spinach or Swiss chard

1 can coconut milk
1 Tbsp. Madras curry powder
2 Tbsp rice wine vinegar
1/4 cup unsweetened shredded coconut
dash of Magma Powder or cayenne
kosher salt, to taste

1 package papadum lentil cracker

Prepare the dressing by combining curry powder, coconut and Magma Powder in a bowl. Gradually whisk in the coconut milk and vinegar. Taste and season with salt. Set aside to let the flavors develop.

Crisp up some store-bought papadums in a skillet. I like to use my trusty cast iron pan. Get it hot and place the brittle dough into the pan. Rub it lightly with a flexible spatula to get good contact with the pan. When small bubbles appear, flip to the other side. Transfer to paper towel lined platter to cool.

Using a mandoline, thinly slice the peaches into rounds. Gather them together on a cutting board and then cut them into 1/4 inch sticks with a knife. Put them in a large bowl with the chopped herbs, red onion and greens that are cut into thin ribbons.

Spoon dressing over the fruit and toss until well coated. Serve with a papadum. There will be additional dressing for another batch or use.

Papadums can be found in Indian grocers and some supermarkets. I find them at Wegmans regularly.