By: Chef Brandie Wininger

Grilled Peach & Avocado Salad

Serves 4-6


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.