- Calories: 440
- Protein: 7 g
- Total Fat: 37 g
- Unsaturated Fat: 32 g
- Saturated Fat: 5 g
- Cholesterol: 0 mg
- Total Carbohydrate: 28 g
- Dietary Fiber: 13 g
- Total Sugar: 14 g
- Natural Sugar: 14 g
- Added Sugar: 0 g
- Sodium: 210 mg
This recipe is so good, it will leave you s-peach-less!
Here’s why I love it so much: Just five minutes on the grill can transform the already delicious peach into a blow-your-mind experience. It’s such a simple step for such a tremendous payoff. Then there’s the salad, which is hearty and crammed with surprise. Get ready to dig into layer upon layer of lusciousness—nutrient-packed leafy greens serve as the base topped with thinly sliced red onions smothered in an addictive red wine vinaigrette and topped with sliced avocado, caramelized grilled peaches, savory feta and buttery toasted pecans. Drooling yet?
- Prep time
- Total Time
Salad Fixings
- • 3 peaches or nectarines, sliced ¼-inch thick
- • 4 to 8 cups lettuce greens of choice
- • 4 cups spinach leaves
- • ½ red onion, thinly sliced
- • 2 avocados, sliced
- • ½ to ¾ cup toasted pecans, roughly chopped
- • Optional crumbled feta or goat cheese, ¼ to ½ cup per salad
Dressing (makes a heaping ½ cup)
- • ¼ cup extra virgin olive oil
- • 3 Tablespoons red wine vinegar
- • 1 Tablespoon Dijon mustard
- • 2 teaspoons honey
- • ¼ teaspoon kosher salt
- • ¼ teaspoon ground black pepper
To make the dressing: Add all the dressing ingredients to a small bowl and mix until smooth. Set aside.
To grill the peaches: Lay flat on a tray and lightly mist with oil spray. Place on a hot outdoor grill (or indoor grill pan) and cook one side only until slight char marks appear, about 4 to 5 minutes. Watch closely so they don’t burn.
To assemble the salad: Place the lettuce, spinach and onion in a large serving bowl or on a platter, drizzle with the dressing and toss to mix. Top with grilled peaches, sliced avocado, optional feta cheese and a sprinkling of toasted pecans. Garnish with optional herbs.
Try this Quinoa Summer Salad!