Summer is here and the grills are grillin’ and my salads are sizzlin’! I am craving lots of salads and grilled veggies. Maybe it is my subconscious trying to offset all the s’mores and froyo I also really like to enjoy lately. Grilled fruits are so delicious and make any fresh salad delicious! No boring salads here, they are fresh, sometimes grilled, and full of flavor. While I could have grilled the avocado too I tend to keep that fresh but if you want you can also grill it. Grilled fruits, or fruits in general go great with balsamic vinegar so I like to drizzle a balsamic reduction over the salad in place of dressing or just oil, salt, and pepper. I really like the flavor and thick syrupy texture of a balsamic reduction but if you are short on time you can just use balsamic vinegar. Top a bed of baby super greens with the grilled peaches, avocado, jalopenos for a little crunch and extra bite, and balsamic reduction and you have a satisfying healthy flavorful salad.
Grilled Peach and Avocado Salad
Makes 4 servings
16-20 ounces of baby spinach, baby chard, and or baby kale (used a mix of baby spinach, baby chard, and baby kale)
3 ripe peaches, ripe but not too soft
3 jalapeno peppers, sliced
1/2c balsamic vinegar
coconut or extra virgin olive oil spray, or 1 TBSP extra virgin olive oil
If you are a dressing person and the balsamic reduction drizzle isn’t enough you can toss greens with 2-3 tablespoons of extra virgin olive oil before assembling salad and season with sea salt and fresh ground pepper.
In a small sauce over medium-high head bring balsamic vinegar to a boil. Reduce heat and simmer until it is reduced and thick enough to coat a spoon. Remove from heat and cool. Heat grill over medium heat. Slice peaches in half, remove pit, and cut halves into 6 slices. I like to put the peach slices on a plate and lightly spray with coconut oil so they don’t have a lot of oil and I don’t pull the skins off. Alternatively you can toss with a little extra virgin olive oil just be gentle. Place slices on the grill and cook for about 2 minutes on each side, you want to have nice grill marks but not over cook them. Remove from the grill and let cool slightly while cutting your avocado. I like to dice my avocado, you can also slice it. Plate greens and top with grilled peaches, avocados and jalopenos. Drizzle with cooled balsamic reduction. This can also be put together in a bowl if making to share or serve family style, assemble just before serving. Enjoy!