Grilled peach salad is the ultimate summer side dish recipe. The peaches are grilled until smoky and extra sweet and served with arugula, blueberries, candied curry pecans, and a honey vinaigrette. Add some goat cheese or diced avocado and you've just made the best salad ever.
Ingredients
THE HONEY VINAIGRETTE
▢2 tablespoons honey
▢2 tablespoons plain Greek yogurt (use 1 tablespoon mayonnaise for dairy-free)
▢1 tablespoon extra virgin olive oil
▢1 tablespoon apple cider vinegar
▢1 tablespoon balsamic vinegar
▢A pinch of sea salt
THE CANDIED CURRY PECANS
▢¼ cup pecans
▢1 tablespoon honey
▢½ teaspoon curry powder
▢¼ teaspoon sea salt
▢1 teaspoon butter
THE SALAD
▢4 ripe but firm peaches
▢½ teaspoon avocado oil (or another neutral-flavored oil)
▢5 ounces baby arugula
▢½ cup blueberries
▢¼ cup crumbled goat cheese (sub a diced avocado for dairy-free)
Instructions
Place all the vinaigrette ingredients into a 1-cup mason jar and shake until mixed.
2 tablespoons honey, 2 tablespoons plain Greek yogurt, 1 tablespoon extra virgin olive oil, 1 tablespoon apple cider vinegar, 1 tablespoon balsamic vinegar, A pinch of sea salt
Place the pecans, honey, curry powder, and sea salt in a small frying pan and bring them to a boil over medium-high heat. Boil until the pan is dry, about 2 minutes. Remove the pan from the heat and stir in the butter to prevent the pecans from sticking together.
¼ cup pecans, 1 tablespoon honey, ½ teaspoon curry powder, ¼ teaspoon sea salt, 1 teaspoon butter
Preheat your barbecue to high. Cut the peaches in half and remove the pit. Then cut each peach half into three wedges. Place the peaches in a medium-sized bowl and toss with the oil. Grill the peaches for 2-3 minutes per side. Remove them from the grill using an offset spatula – this works better than a regular spatula and helps prevent the grill marks from being left on the grill.
4 ripe but firm peaches, ½ teaspoon avocado oil
Place the arugula in a large bowl with goat cheese, curry pecans, blueberries, and grilled peaches. Toss with the dressing and serve immediately.
5 ounces baby arugula, ½ cup blueberries, ¼ cup crumbled goat cheese
Notes
A grill mat works really great for this recipe. If you don't have one, make sure to oil the grill well so you don't risk the peaches sticking.

No comments: