September 25, 2020
Peach season is a favorite around here, and while we already halfway through September I’m still holding on to summer with this grilled peach salad.
Peach, Beet & Prosciutto Salad with Balsamic Vinaigrette
Ingredients
- 3-5 oz sliced prosciutto
- 8 C Baby Kale, mixed greens or Arugula
- 1 avocado
- 2 peaches, quartered
- 1/2 C pecans, chopped
- 1 large beet, roasted & sliced I prefer LoveBeets pre-cooked store bought version
- 1/4 C fresh basil, chopped
- 1/4 C hemp seeds
Balsamic Dijon Vinaigrette
- 1/4 C balsamic vinegar
- 1 clove garlic, minced
- 1 Tbsp dijon mustard
- 1/2 c avocado oil
- 1/2 tsp sea salt
- 1/2 tsp black pepper, freshly cracked
Instructions
- Preheat the grill to medium heat. Once preheated, oil the grates using a paper towel coated in oil.
- Add the proscuitto to the grill. Gril until crisp. Also Grill Peaches for 2-3 minutes or until light grill marks appear. flip & repeat. (This can all be done in a skillet as well)
- In a small mixing bowl combine balsamic, garlic, dijon, salt & pepper. Once combine, slowly whisk in the oil. Whisk constantly to allow it to emulsify and thicken to create a creamy consistency.
- Assemble the greens in a bowl. Season with salt & pepper & Toss in the chopped basil. Add the balsamic dressing & toss to coat.Top the greens with pecans, hemp seeds, beets, avocado, grilled peaches & prosciutto. Enjoy!
