Go Back
A decorative platter filled with grilled avocado, grilled peach slices, fresh figs, herbs, and goat cheese.
Print Recipe
5 / 2 votes

Grilled Avocado and Peach Salad with 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.
Prep Time35 minutes
Cook Time10 minutes
Total Time45 minutes
Course: Salad
Cuisine: American
Servings: 4 to 6 servings
Calories: 650

Equipment

  • Vegetable grilling rack or basket

Ingredients

For the grilled peach salad

  • 4 ripe peaches
  • Extra-virgin olive oil for drizzling, plus 3 tablespoons for the dressing
  • 4 ripe but firm avocados
  • 2 figs, preferably fresh, quartered
  • Finely grated zest and juice of 1 lemon, preferably organic
  • 3 1/2 ounces fresh goat cheese

For the dressing

  • 1 to 2 shallots, finely chopped
  • 2 tablespoons apple balsamic vinegar or regular balsamic vinegar
  • 1 handful toasted almonds, roughly chopped
  • Assorted fresh herb leaves, such as arugula, basil, or oregano
  • 1 pinch piment d’Espelette
  • Salt and freshly ground pepper
US - Metric

Instructions

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.

    ☞ TESTER TIP: 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.

Nutrition

Serving: 1portion | Calories: 650kcal | Carbohydrates: 42g | Protein: 12g | Fat: 53g | Saturated Fat: 10g | Monounsaturated Fat: 34g | Trans Fat: 0.003g | Cholesterol: 11mg | Sodium: 129mg | Fiber: 18g | Sugar: 21g