Grilled Peach Salad Recipe



           The Honey Vinaigrette

  • 2 tablespoons honey
  • 2 tablespoons plain Greek yogurt, use 1 tablespoon mayonnaise for dairy-free
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon balsamic vinegar
  •  A pinch of sea salt
  • The Candied Curry Pecans
  • ¼ cup pecans
  • 1 tablespoon honey
  • ½ teaspoon curry powder
  • ¼ teaspoon sea salt
  • 1 teaspoon butter
  • The Salad
  • 4 ripe but firm peaches
  • ½ teaspoon avocado oil, or another neutral-flavored oil
  • 5 ounces baby rocket
  • ½ cup blueberries
  • ¼ cup crumbled feta cheese, sub a diced avocado for dairy-free




  • Place all the vinaigrette ingredients into a 1-cup mason jar and shake until mixed.


  • 2 tablespoons honey2 tablespoons plain Greek yogurt1 tablespoon extra virgin olive oil1 tablespoon apple cider vinegar1 tablespoon balsamic vinegarA pinch of sea salt


  • Place the pecans, honey, curry powder, and sea salt in a small frying pan and bring them to a boil over medium-high heat. Boil until the pan is dry, about 2 minutes. Remove the pan from the heat and stir in the butter to prevent the pecans from sticking together.


  • ¼ cup pecans1 tablespoon honey½ teaspoon curry powder¼ teaspoon sea salt1 teaspoon butter


  • Preheat your barbecue to high. Cut the peaches in half and remove the pit. Then cut each peach half into three wedges. Place the peaches in a medium-sized bowl and toss with the oil. Grill the peaches for 2-3 minutes per side. Remove them from the grill using an offset spatula - this works better than a regular spatula and helps prevent the grill marks from being left on the grill.


  • 4 ripe but firm peaches½ teaspoon avocado oil


  • Place the rocket in a large bowl with goat cheese, curry pecans, blueberries, and grilled peaches. Toss with the dressing and serve immediately.


  • 5 ounces baby rocket ½ cup blueberries¼ cup crumbled feta cheese