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Grilled peach and avocado salad with goat cheese
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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 mins
Cook Time15 mins
Course: Appetizer, Side Dish, Salad
Cuisine: French
Keyword: Grilled Peach Salad, Summer Salad, Fruits in Salad
Servings: 6 people
Author: Héloïse Brion


  • 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


  • 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.


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