GRILLED PEACH SALAD WITH CURRY PECANS

GRILLED PEACH SALAD WITH CURRY PECANS

Recipe by LyndaCourse: SaladsCuisine: AmericanDifficulty: Easy
Servings

4

servings
Calories

252

kcal

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

  • 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)

Directions

  • Place all the vinaigrette ingredients into a 1 cup mason jar and shake until mixed.
  • 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.
  • 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

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