Grilled Peach Salad with Spinach and Raspberries recipe
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Ingredients
- ¼ cup extra-virgin olive oil ¼ cup balsamic vinegar ½ clove garlic, minced ½ teaspoon Dijon mustard 1 pinch salt and freshly ground black pepper 2 fresh peach, sliced into 8 pieces 1 tablespoon avocado oil 8 ounces fresh spinach 6 ounces fresh raspberries ¼ cup sliced blanched almonds
Nutrition Info
- 249.2 caloriescarbohydrate: 13.6 gcholesterol: : -fat: 21 gfiber: 4.7 gprotein: 3.3 gsaturatedFat: 2.6 gservingSize: -sodium: 104.5 mgsugar: 7.6 gtransFat: : -unsaturatedFat: : -
Directions Grilled Peach Salad with Spinach and Raspberries
Directions
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Preheat an outdoor grill for medium heat and lightly oil the grate.
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.
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
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.