Add some peaches to the salad just before your grilled meal comes off the grill. The peaches gain a new dimension in flavor and look thanks to the caramelization. Put them on a bed of fresh spinach, then top with raspberries, a flavorful vinaigrette, and some crunchy walnuts.
| Prep Time: | 20 mins |
| Cook Time: | 5 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¼ cup extra-virgin olive oil
- ¼ cup balsamic vinegar
- ½ clove garlic, minced
- ½ teaspoon Dijon mustard
- 1 pinch salt and freshly ground black pepper
- 2 fresh peach, sliced into 8 pieces
- 1 tablespoon avocado oil
- 8 ounces fresh spinach
- 6 ounces fresh raspberries
- ¼ cup sliced blanched almonds
Instructions
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Combine olive oil, balsamic vinegar, garlic, mustard, salt, and pepper in a small container with a lid. Cover and shake vigorously to combine dressing ingredients. Set aside.
- Brush peach slices lightly with avocado oil. Place peaches, cut-side down, onto the grill; cook until grill marks form, 1 to 2 minutes. Turn each slice and cook until grill marks form, 1 to 2 minutes more. Remove from grill
- Divide spinach between 4 salad plates. Top each salad with 4 grilled peach slices. Evenly distribute raspberries and top with some almonds. Drizzle each salad evenly with dressing.