Grilled Peach and Avocado Arugula Bowl (Printable)

Sweet grilled peaches, creamy avocado, and peppery arugula tossed with honey-lime vinaigrette and crunchy nuts.

# List of ingredients:

→ Produce

01 - 4 ripe peaches, halved and pitted
02 - 1 large avocado, peeled, pitted, and sliced
03 - 5 oz fresh arugula
04 - 1 small red onion, thinly sliced
05 - 1/4 cup fresh basil leaves, torn

→ Nuts & Seeds

06 - 1/3 cup toasted pecans or walnuts, roughly chopped

→ Cheese (optional)

07 - 1/3 cup crumbled feta or goat cheese

→ Dressing

08 - 3 tbsp extra-virgin olive oil
09 - 2 tbsp fresh lime juice
10 - 1 tbsp honey
11 - 1 tsp Dijon mustard
12 - 1/2 tsp sea salt
13 - 1/4 tsp freshly ground black pepper

# Steps:

01 - Preheat grill or grill pan to medium-high heat.
02 - Lightly brush peach halves with 1 tablespoon olive oil. Grill peaches cut side down for 2-3 minutes, until grill marks form and fruit softens slightly. Remove and let cool, then slice.
03 - In a small bowl, whisk together remaining olive oil, lime juice, honey, Dijon mustard, salt, and pepper to make the dressing.
04 - In a large salad bowl, combine arugula, grilled peach slices, avocado, red onion, and basil. Toss gently.
05 - Drizzle salad with dressing and toss to coat. Top with toasted pecans or walnuts and crumbled cheese, if using.
06 - Serve immediately.

# Expert Advice:

01 -
  • The combination of warm grilled fruit and cool creamy avocado creates this incredible temperature contrast that keeps every bite interesting
  • It comes together in under 30 minutes but looks like something from a fancy restaurant terrace
  • The honey-lime dressing strikes that perfect balance between sweet and tangy that makes you want to lick the bowl
02 -
  • The window between perfectly grilled peaches and fruit mush is about 30 seconds, so keep a close eye and trust your instincts more than the timer
  • Arugula wilts faster than heartier greens, so dress this right before serving and use a light hand with the tongs
03 -
  • Pat the peach halves dry before brushing with oil, or the grill marks will look steamed instead of charred
  • Let the dressing sit for 10 minutes before using to let the mustard mellow and the flavors marry

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