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© 2015 by Jacquelyn Jones

 

Recipes

Grilled Peach Summer Salad

July 3, 2018

Summer is here and the 4th of July is right around the corner!  Like most of us, you're figuring out which party to attend and what to bring.  Well, I've solved that problem for you.  This Grilled Peach Salad is so simple, so sweet, so savory, and sure to satisfy partygoers of all ages.  Do you have 15 min?  Because that's all it takes to whip up this delicious bowl that everyone is sure to ap-peach-iate!  

 

Ingredients

 

  • 4-6 not too ripe peaches, halved and pitted 

  • 6 cups arugula (spinach is delish too!)

  • 1 small shallot, thinly sliced

  • 1/4 cup chopped walnuts

  • 1 tbsp evoo, plus more for drizzling

  • 1/2 cup balsamic vinegar

  • 2 tbsp agave 

 

Instructions

 

  1. First, make the balsamic drizzle by combining the vinegar and agave in a small saucepan. Bring to a boil over medium-high heat and cook until syrupy, about 5-7 min, stirring consistently.  Be sure to watch the syrup carefully to prevent burning.  Set aside to cool and thicken while you grill the peaches.

  2. Preheat your grill or grill pan on high. Meanwhile, brush the cut sides of the peaches with olive oil. Once heated, reduce the grill to medium, place the cut side of the peaches down and close the grill.  Grill 4 minutes. Don’t move them or you will ruin the grill marks.  Immediately take off from the heat.  Let cool a few min then slice.

  3. Place arugula in a large bowl. Top with sliced onion and peaches and walnuts.  Lightly toss with the balsamic drizzle.  *If drizzle is too thick, place back on medium heat and add a splash of water until desired consistency.  

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