Grilled Peach Salad with Spinach and Raspberries
Description
Right before dinner comes off the grill, throw some peaches on for the salad. Put them on a bed of fresh spinach, add raspberries, a good vinaigrette, and almonds for crunch.
Ingredients
•
1/4 cup extra-virgin olive oil
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1/4 cup balsamic vinegar
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1/2 clove garlic, minced
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1/2 teaspoon Dijon mustard
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1 pinch salt and freshly ground black pepper
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2 fresh peach, sliced into 8 pieces
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1 tablespoon avocado oil
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8 ounces fresh spinach
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6 ounces fresh raspberries
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1/4 cup sliced blanched almonds
Directions
1
Preheat an outdoor grill for medium heat and lightly oil the grate.
2
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.
3
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
4
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.