Summer Salad With Grilled Peaches

Active Time: 15 MinsTotal Time25 Mins
Yield: Serves 4 (serving size: about 2 cups)

This salad isn’t just stunning—it’s also delicious! It’s got all of the classic flavors of a fruit-forward summer salad, but grilled peaches and a smattering of fresh mint keep things interesting. This salad will pair beautifully with grilled chicken, pork, or steak. If you have a fish spatula, use it to carefully flip the peaches on the grill. To save time, you can prep all of the ingredients ahead, then assemble and dress just before serving.

Ingredients

3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice (from 1 lemon)
2 teaspoons honey
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2large, firm peaches, quartered (about 1 lb.)
Cooking spray
5 ounces baby arugula (about 5 cups)
1/2 cup fresh mint leaves, torn (about 1/8 oz.)
1 cup fresh blackberries (5 oz.)
2 tablespoons roasted, unsalted sunflower seed kernels
3/4 ounce Parmesan-Reggiano cheese, shaved (about 1/4 cup)

Nutritional Information

Calories 222
Fat 14g
Satfat 3g
Unsatfat 11g
Protein 5g
Carbohydrate 22g
Fiber 5g
Sugars 15g
Added sugars 3g
Sodium 362mg
Calcium 15% DV
Potassium 11% DV

Calories 222
Fat 14g
Satfat 3g
Unsatfat 11g
Protein 5g
Carbohydrate 22g
Fiber 5g
Sugars 15g
Added sugars 3g
Sodium 362mg
Calcium 15% DV
Potassium 11% DV

How to Make It

Step 1

Preheat grill to high (450°F to 550°F). Whisk together olive oil, lemon juice, honey, salt, and pepper in a medium bowl until combined. Brush peaches evenly with a small amount of the dressing (about 1 teaspoon total). Place peaches, cut side down, on grill grate coated with cooking spray. Grill, uncovered, until grill marks appear and peaches are slightly tender, 2 to 3 minutes on each side. Remove from grill, and set aside.

Step 2

Combine arugula and mint in a medium bowl. Drizzle with remaining dressing, and toss to coat. Arrange on a platter, and top with peaches, blackberries, sunflower seeds, and cheese.

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