Description
A vibrant summer salad combining charred grilled peaches with fresh blueberries, crunchy lettuce, toasted almonds, and tangy goat cheese. This colorful, quick-to-make dish is perfect for light dinners or gatherings, offering bold sweet-tart flavors and satisfying textures.
Ingredients
1 ripe peach
3 cups red leaf lettuce, chopped
3/4 cup fresh blueberries
1/4 cup toasted sliced almonds
1 slice red onion, separated into rings
1/4 cup goat cheese crumbles
2 tablespoons microgreens or sprouts
2 tablespoons blueberry vinegar or white wine vinegar (non-alcoholic)
2 tablespoons extra-virgin olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper
Instructions
Heat grill to medium-high.
Slice peach in half, remove pit, and cut into wedges; drizzle lightly with olive oil.
Grill peach slices until lightly charred on both sides, 1-2 minutes per side.
Divide lettuce among four serving plates.
Top with grilled peaches, blueberries, red onion rings, and microgreens.
Sprinkle with almonds, goat cheese, salt, and pepper.
Drizzle salad with olive oil and blueberry vinegar just before serving.
Notes
For a nut-free version, substitute almonds with sunflower seeds.
Grill extra peaches and store in an airtight container; reuse within 2-3 days.
Adjust vinegar type based on flavor preference (balsamic or apple cider can be used).
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American