DESCRIPTION

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 (paleo-friendly!) 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 paleo or 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

• 1/4 cup pecans
• 1 tablespoon honey
• 1/2 teaspoon curry powder
• 1/4 teaspoon sea salt
• 1 teaspoon butter

FOR THE SALAD:

• 4 ripe but firm peaches
• ½ teaspoon avocado oil (or another neutral flavored oil)
• 5 ounces baby arugula
• 1/2 cup blueberries
• ¼ cup crumbled goat cheese (sub a diced avocado for paleo or dairy-free)

INSTRUCTIONS

1. Place all the vinaigrette ingredients into a 1 cup mason jar and shake until mixed.
2. 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.
3. Preheat your BBQ to high. Cut the peaches in half and remove the seeds. 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 – I find this works better than a regular spatula and helps prevent the grill marks from being left on the grill.
4. Place the arugula in a large bowl with the goat cheese, curry pecans, blueberries, and grilled peaches. Toss with the dressing and serve immediately.

NOTES

A grill matt 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.