Grilled peach and avocado salad with goat cheese

Serves 6

Adding fruits in salads is one of those simple pleasures in life. Especially something as sweet and soft as a peach that caramelizes when grilled. This healthy and refreshing salad by Héloïse Brion has the perfect balance of sweetness and richness that will leave you wanting for more.

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5 from 2 votes

Grilled peach and avocado salad with goat cheese

Adding fruits in salads is one of those simple pleasures in life.

Prep Time20 minutes mins

Cook Time15 minutes mins

Course: Appetizer, Side Dish, Salad

Cuisine: French

Keyword: Grilled Peach Salad, Summer Salad, Fruits in Salad

Servings: 6 people

Author: Héloïse Brion

Ingredients

• 4 yellow peaches
• Extra-virgin olive oil for drizzling plus 3 tbsp for the dressing
• 4 ripe but firm avocados
• 2 figs quartered
• Finely grated zest and juice of 1 lemon preferably organic
• 7 oz. 200 g fresh goat cheese
• 1 –2 shallots finely chopped
• 2 tbsp apple balsamic vinegar see Notes or regular balsamic vinegar
• 1 handful toasted almonds roughly chopped
• Assorted fresh herb leaves arugula, basil, oregano, etc.
• 1 pinch piment d’Espelette
• Salt and freshly ground pepper

Instructions

• Heat 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 ¾–1¼-in. (2–3-cm) slices. 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.
• Grill the peach and avocado slices for 3–4 minutes on each side, until charred in places. Check them regularly to ensure they do not burn.
• 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.
• To make the dressing, whisk the shallots, 3 tbsp olive oil, vinegar, and lemon juice together in a bowl. Season with salt and pepper. Drizzle over the salad.
• Scatter over the almonds and herbs, sprinkle with the piment d’Espelette, and serve.

Notes

I use La Pommée, an artisanal apple balsamic vinegar made by Maison Le Paulmier in Normandy.

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Photography © Christophe Roué 2022.

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