Grilled Peach Salad with Spinach and Raspberries

Right before your grilled entree comes off the grill, throw some peaches on for the salad. The caramelization adds a dimension of flavor and appearance to the peaches. Put them on a bed of fresh spinach, add raspberries and a good vinaigrette, and some almonds, too, for crunch.

• Preparation Time: 20 mins
• Cooking Time: 5 mins
• Total Time: 25 mins
• Calories: 249 Calories

Ingredients

• ½ clove garlic, minced
• ¼ cup balsamic vinegar
• ½ teaspoon Dijon mustard
• ¼ cup extra-virgin olive oil
• 1 tablespoon avocado oil
• 8 ounces fresh spinach
• 6 ounces fresh raspberries
• 1 pinch salt and freshly ground black pepper
• 2 fresh peach, sliced into 8 pieces
• ¼ cup sliced blanched almonds

Recipe Instructions

Step 1

Preheat an outdoor grill for medium heat and lightly oil the grate.

Step 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.

Step 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

Step 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.