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Grilled Avocado and Peach Salad with Goat Cheese

A decorative platter filled with grilled avocado, grilled peach slices, fresh figs, herbs, and goat cheese.


For this grilled avocado and peach salad with goat cheese recipe, ripe peach and creamy avocado slices take on a little char before being tossed with tangy goat cheese, sweet figs, and an easy vinaigrette. It’s an elegant summer meal that’s perfect for al fresco dining.

A decorative platter filled with grilled avocado, grilled peach slices, fresh figs, herbs, and goat cheese.

Adapted from Héloïse Brion | My Art of Entertaining | Flammarion, 2022

If you’ve never tried a grilled peach or avocado, this salad is the perfect excuse to do so. When exposed to the smoky heat, the avocado slices become soft and creamy, and the peaches take on a slightly caramelized smoky flavor. Combined with fresh cheese, ripe figs, herbs, and vinaigrette, this becomes a truly spectacular salad.–Angie Zoobkoff

Grilled Avocado and Peach Salad with Goat Cheese FAQs

What is piment d’Espelette?

It’s a pepper grown near the town of Espelette in the Basque region of Southern France. This famous veggie is considered to be so special that it’s even been given a protected designation by the European Union, so that only peppers grown in the Espelette region may be called “piment d’Espelette.” They’re like the champagne of peppers, if you will.

In terms of heat, they’re usually compared to paprika. Piments d’Espelette are known for their dark, slightly smoky flavor which is intensified when the peppers are roasted or seared. If you’re unable to find the dried powder in your local market, you can find it on Amazon.

What should I serve with this salad?

The salad is lovely enough on its own, but we think serving it alongside a cheese and charcuterie board with a fresh baguette and a crisp white wine would make for a magnificent summer evening.

Can I grow an avocado tree from the pit?

Yes! Carefully remove your avocado pit and wash it well – but don’t remove the brown covering. Determine which end is the bottom – that’s where the roots will grow. Poke the seed with three toothpicks and balance them over a glass of water so that just the bottom of the pit is submerged. Place the glass out of direct sunlight.

Once the roots start to grow, things get exciting. When the seedling reaches 6 or 7 inches tall, cut the stem in half. Really. This will encourage more root growth!

Your little baby tree will continue to grow and you’ll soon see leaves and stronger roots. Then it’s time to plant the tree into some soil.

If you live in a tropical climate, you can plant your baby tree outside. If you live in an area that experiences winter each year, pot your tree and keep it indoors or in a greenhouse. Once it’s established, you can start moving it outside during the warmer months.

Grilled Avocado and Peach Salad with Goat Cheese

A decorative platter filled with grilled avocado, grilled peach slices, fresh figs, herbs, and goat cheese.

Tender grilled peach and avocado slices are combined with fresh herbs, goat cheese, figs, and an easy vinaigrette dressing to make a magnificent summer salad.

Héloïse Brion

Prep 35 mins

Cook 10 mins

Total 45 mins

For the grilled peach salad

Make the grilled peach salad

  • Preheat a grill to medium (if you don’t have a lower-heat grill, use a grill pan or skillet).

  • Wash the peaches, remove the pits, and cut them, unpeeled, into 3/4 to 1 1/4 inch (2 to 3 cm) wedges. Place in a large bowl, drizzle with olive oil, and gently stir until the slices are coated.

  • Cut the avocados in half, remove the pits and skin, and cut each half lengthwise into three slices. Drizzle with olive oil and gently turn to coat evenly.

  • Place the peaches and avocado slices on a vegetable grill rack or basket, and grill until charred in places, 3 to 4 minutes per side. Check them regularly to ensure they do not burn.

    If you do not have a vegetable grill rack or basket, grill the peaches and avocados as halves to avoid losing them through the grill grates.

  • Arrange the peach and avocado slices with the fig quarters on a serving dish. Sprinkle with the lemon zest. Crumble the goat cheese over the top.

Make the dressing

  • In a small bowl, whisk the shallots, 3 tablespoons olive oil, vinegar, and lemon juice together. Season with salt and pepper. Drizzle over the salad.

  • Scatter over the almonds and herbs, sprinkle with the piment d’Espelette, and serve.

Serving: 1portionCalories: 650kcal (33%)Carbohydrates: 42g (14%)Protein: 12g (24%)Fat: 53g (82%)Saturated Fat: 10g (63%)Polyunsaturated Fat: 6gMonounsaturated Fat: 34gTrans Fat: 0.003gCholesterol: 11mg (4%)Sodium: 129mg (6%)Potassium: 1326mg (38%)Fiber: 18g (75%)Sugar: 21g (23%)Vitamin A: 1167IU (23%)Vitamin C: 33mg (40%)Calcium: 101mg (10%)Iron: 3mg (17%)

Recipe Testers’ Reviews

Originally published August 15, 2022

#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.





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