Peach and Avocado Salad

 

 

 

 

 

 

This is a creamy and hearty salad which is a complete meal on its own. The grilled marks on the fruits adds a lot of charm and character to this salad. This salad is finished with a tangy peach vinaigrette which harmonizes all its other components. If you are looking for a hearty and filling salad recipe for dinner, this is one you should try.

 

 

 

 

 

 

 

INGREDIENTS:

For Salad:

(1) 1 Peach

(2) 1 Avocado

(3) 1/4 Cup Black Beans

(4) 3 Tablespoons Pumpkin Seeds

(5) Green Leafy Vegetables of Your Choice (Try Arugula)

(6) 2 Tablespoons Extra Virgin Olive Oil

(7) Parmesan Cheese to Garnish

(8) Salt to Taste

For Peach Vinaigrette:

(1) 2 Tablespoons Extra Virgin Olive Oil

(2) 2 Tablespoons Apple Cider Vinegar

(3) 1 Teaspoon Soy Sauce

(4) I Tablespoon Balsamic Vinegar

(5) 1 Tablespoon Lemon Juice

(6) 1 Peach

(7) Salt and Pepper to Taste

 

 

 

 

 

 

 

PROCEDURE:

(1) Drain liquid from can of black beans and rinse beans under water. Set aside.

 

 

 

 

 

 

 

(2) Toast Pumpkin Seeds with a bit of salt in a pan. About 4 minutes.

 

 

 

 

 

 

 

(3) Preheat grill.

(4) Core Avocado and peach, cut lengthwise and toss in olive oil and some salt. Add a drizzle of lemon juice to the avocado after coring to prevent oxidation.

 

 

 

 

 

 

 

(5) Grill avocado and Peach for about 4 minutes on each side. Set aside

 

 

 

 

 

 

(6) Make peach vinaigrette. Core peel and chop peach into small cubes. Place peach along with other ingredients in blender and blend until smooth. Taste for seasoning and adjust if needed.

 

 

 

 

 

 

 

(7) Compose salad. Put arugula in large bowl, add some vinaigrette to it and toss to combine. Plate arugula and add the grilled peach and avocado, black beans and pumpkin seeds. Finish salad with some shaved Parmesan cheese and serve. You might need to squeeze some fresh lemon juice over salad if you feel the salad needs some more tang.

So good. So filling. So healthy. Try this out folks.