By: Chef Brandie Wininger
Grilled Peach & Avocado Salad
5 peaches, skin on, rinsed
2 avocados, pitted, scooped out, and cut into chunks
1 stem of Thai basil (can sub dill, parsley, cilantro, etc)
1 stem of regular sweet basil (can sub dill, parsley, cilantro, etc.)
3 oz of cheese, your choice (goat, feta, ricotta salata, etc)
Extra virgin olive oil
(optional) Flake sea salt
1. Cut peaches in half over a bowl and remove the pit. Save peach juice. Grill peaches, flesh side down until grill marks appear. Cut peaches into chunks and place them on a serving plate.
2. Scatter chunks of avocado around the plate. To the peach juice, add a few streams of extra virgin olive oil. Drizzle peaches and avocados with peach nectar/olive oil mixture.
3. Sprinkle it with flake sea salt. Place chunks of cheese around and top with baby leaves of basil/herbs. Can be served cold or room temperature.
Vegetarian (9)Brunch (9)Breakfast (9)Vegetables (8)Minneapolis (7)Bread (7)Fish (6)Chicken (6)Griddle (6)Salad (5)Pork (5)Sauces & Dressings (4)Pizza (3)Sous Vide (3)Beef (3)Lamb (2)Cocktails (2)Pasta (2)Speed Oven (1)