Grilled California Avocado and Peach Salad
Experience summer with this exquisite salad featuring grilled California avocados and peaches. Smoky, sweet flavors perfectly balance with arugula and crispy quinoa, offering exciting build your perfect bite opportunities, finished with a pistachio-arugula vinaigrette that adds a nutty depth to contrast bright freshness. Ideal for a refreshing and sophisticated meal, it’s a delightful way to showcase seasonal produce and elevate any summer occasion.
EQUIPMENT
- 1 fine strainer
- 1 rimmed baking sheet
- 1 blender
- 1 large skillet
- paper towel
INGREDIENTS
Salad
- 1 cup black quinoa
- 2 avocados (California, ripe, halved, seeded and peeled)
- 2 peaches (medium firm seeded and halved)
- 3 tbsp olive oil (extra virgin)
- ¼ cup olive oil (extra virgin for frying)
- 5 oz arugula (1/2 cup reserve for vinaigrette)
- ¼ cup pistachios (no shell chopped (optional))
- 1 tsp Kosher salt
Pistachio Arugula Vinaigrette
- ½ cup wild arugula
- ½ cup baby spinach
- 5 pistachio nuts (no shell, toasted)
- 1 ½ tsp mustard (creamy Dijon)
- 1 tbsp honey
- ¼ cup apple cider vinegar
- ¼ cup grapeseed oil (or substitute extra virgin olive oil)
- ¼ cup olive oil (extra virgin)
- ½ clove garlic
- 1 pinch cayenne pepper
- ⅛ tsp Kosher salt (to taste)
- ⅛ tsp pepper (to taste)
INSTRUCTIONS
- Prepare the Quinoa: Cook quinoa according to package directions. Drain well using a fine strainer and spread on a rimmed baking sheet to dry for 30 minutes, tossing occasionally.
- Make the Vinaigrette: Blend all Pistachio-Arugula Vinaigrette ingredients in a blender on medium speed until combined. Set aside.
- Crisp the Quinoa: Heat olive oil for frying in a large skillet over high heat. Once the oil is hot, add the quinoa in small batches, reduce heat to medium, and fry for 30 seconds until puffed and crispy. Drain excess oil and spread quinoa on paper towels, sprinkling lightly with salt.
- Grill the Avocados & Peaches: Drizzle avocados and peaches with olive oil. Season the avocados with salt. Grill cut-side down over medium-high heat (peaches for 5 minutes, avocados for 2 minutes) until slightly charred.
- Assemble the Salad: Toss the arugula with a small amount of vinaigrette and arrange on a platter. Sprinkle the crispy quinoa over the greens.
- Add the Grilled Avocado & Peaches: Cut grilled avocado and peaches into wedges and arrange on the platter.
- Finish with Vinaigrette: Drizzle the salad with the remaining vinaigrette and garnish with chopped pistachios.
NOTES
- Variations: For nut allergies, replace pistachios with pumpkin seeds.
- Serving Suggestion: Enjoy on its own or with grilled chicken, shrimp, or fish. Garnish with edible flowers for added beauty.
- Beverage Pairing: Pair with iced tea or peach lemonade.
- Avocado Size: Large avocados (about 8 oz) are recommended. Adjust quantity based on the size of avocados.
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