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Grilled Avocado and Peach Salad
theartfulgourmet

Grilled Peach + Avocado Salad

A beautiful sunny Spring salad made with juicy grilled peaches, avocado, arugula, baby kale and spinach mix, red onions and tossed with a lovely Shallot Vinaigrette and garnished with crumbled feta and honey toasted pecans.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 2 people
Course: Salad
Cuisine: Southern
Calories: 870
Ingredients Method Notes

Ingredients
  

  • 2 large peaches, thoroughly washed
  • 1 tbsp shallots, finely minced
  • 1/4 cup fresh lemon juice
  • 1 tbsp whole grain mustard
  • 1/3 cup extra virgin olive oil
  • Sea salt and fresh cracked pepper, to taste
  • 5 oz arugula, baby spinach and kale mixed greens
  • 1/2 cup crumbled feta cheese optional
  • 1/3 cup honey toasted pecans, crushed
  • 1/3 cup red onions, sliced thin or shaved
  • 1 large  Hass avocado, diced

Method
 

  1. Preheat grill to medium-high heat. Cut peaches into wedges while grill is preheating.
  2. Spray hot grill liberally with non-stick spray. Grill peaches for 4 to 6 minutes or until peaches are nicely marked on all cut sides. You can also grill the peaches in a grill pan for the same effect.
  3. Make vinaigrette by combining shallots, lemon juice, mustard and olive oil, salt and pepper to taste - whisk until just combined.
  4. Assemble salad, in a large bowl. Add mixed greens, peaches, avocado slices and red onions.
  5. Drizzle with dressing and toss gently to combine.
  6. Top with crumbled feta (if using) and toasted pecans for garnish on top of the salad. Add more avocado slices on top if desired.

Notes

 
If you are vegan and want to make this recipe dairy-free, simply remove the feta cheese crumbles and substitute with a soy-based vegan cheese or more nuts, fruit, or veggies. 
Nutrition
870 cal | 45g carbs | 73g fat | 15g protein
Recipe adapted from  H-E-B