This fresh and light California Avocado salad features delicious summer flavors, including grilled avocado and grilled peach on an arugula and crispy quinoa base. It is paired with a pistachio-arugula vinaigrette.
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Loading... Grilled California Avocado and Peach Salad
Total Time: 1 h 5 min
Cook Time:
Prep Time: |
Cook Time:
Prep Time:
Nutrition Facts
Nutrition information
per serving
Calories
860
Total Fat
72g
Saturated Fat
9g
Trans Fat
0g
Polyunsaturated Fat
17g
Monounsaturated Fat
41g
Cholesterol
0mg
Sodium
610mg
Total Carbs
56g
Dietary Fiber
14g
Total Sugars
15g
Protein
9g
Potassium
873mg
Vitamin A 69 mcg; Vitamin C 21 mg; Calcium 100 mg; Iron 3 mg; Vitamin D 0 mcg; Folate 139 mcg; Omega 3 Fatty Acid 0.22 g.
% Daily Value*: Vitamin A 8%; Vitamin C 25%; Calcium 8%; Iron 15%; Vitamin D 0%.
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Serves: 4
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Ingredients
Grilled California Avocado & Peach Salad 1 cup black quinoa 2 ripe, Fresh California Avocados, halved, seeded and peeled 2 medium firm peaches, seeded and halved 3 Tbsp. extra virgin olive oil 1/4 cup extra virgin olive oil, for frying 1 tsp. kosher salt, separated 1 (5-oz.) package wild arugula, 1/2 cup reserved for vinaigrette 1/4 cup no-shell chopped pistachios (optional) Pistachio-Arugula Vinaigrette 1/2 cup wild arugula 1/2 cup baby spinach 5 no-shell pistachio nuts 1 1/2 tsp. creamy Dijon mustard 1 Tbsp. honey (local if available) 1/4 cup apple cider vinegar 1/4 cup grapeseed oil (may substitute extra virgin olive oil) 1/4 cup extra virgin olive oil 1/2 clove garlic 1 pinch cayenne pepper 1/8 tsp. kosher salt, or to taste 1/8 tsp. pepper, or to tasteInstructions
- Prepare quinoa according to package directions. Drain well using a fine strainer and spread on a rimmed baking sheet. Let stand, tossing occasionally until dried, about 30 minutes.
- While quinoa dries, place all the Pistachio-Arugula Vinaigrette ingredients in a blender. Blend on medium speed until combined. Set aside.
- Once the quinoa is thoroughly dry, heat oil for frying in a large skillet on high until waves begin to form in oil. Carefully add the quinoa, reduce heat to medium and fry until puffed, approximately 30 seconds. Drain the quinoa in a fine strainer to remove excess oil and transfer to paper towels. Sprinkle lightly with salt.
- On a tray or baking sheet, place avocados and peaches cut side up, drizzle with olive oil and lightly season the avocados with salt.
- Heat grill to medium high, add avocados and peaches cut side down, reduce heat to low and grill until tender and slightly charred (peaches 5 minutes; avocados 2 minutes).
- To assemble salad, toss arugula with a small amount of the vinaigrette and place on the platter. Next, sprinkle quinoa on the platter.
- Cut avocado and peaches into wedges and place onto the platter.
- Drizzle with vinaigrette.
- Garnish with chopped pistachios if desired.
Variations: For nut allergies, omit pistachios and replace with pumpkin seeds if desired.
Serving Suggestion: Enjoy this salad on its own or top with grilled chicken, shrimp or fish. Can garnish with arugula flowers or other edible flowers.
Beverage Pairing: Enjoy this dish with a chilled glass of iced tea or peach lemonade.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Did You Know?
It’s a good idea to brush a little oil on the cut side of a California Avocado before grilling. They are also delicious in a host of other entrée recipes, from stove top to oven-baked to multi-cooker preparation.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
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