Grilled Peach Salad

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Salads are the perfect summer meal, or side dish…Just depends on how you want to serve it. Making dinner as simple as possible is how I like it. This way you can enjoy a summer evening on the patio, instead of in the kitchen!

This salad was literally an entire meal. It had greens, fruit, nuts and protein and a little bit of starchy carbs from the zucchini.

I like changing up the greens in my salad. Sometimes I like a really crunchy lettuce and sometimes spinach or a spring mix sounds appealing. It’s all personal preference!

Just chop your greens into bite size pieces, I promise doing this makes it easier to digest. Then I like to add some kind of roasted veggie. Zucchini, carrots, beets and asparagus are some of my favorites! How I make this simple is by making a big batch of roasted vegetables on the weekend. Then throughout the week I can use them on salads or to have on hand for another dinner. Prepping ahead of time is always helpful!

Chop up your choice of nuts, I like walnuts for some added omega 3 fatty acids. Toss loosely on top and set salad aside.

Usually while I’m making the salad, my peaches and protein are cooking on the grill. Again, simplicity was in mind when creating this salad. So I opted for an already cooked grass fed kielbasa. I love the brand Teton Waters Ranch. All Teton Waters Ranch is 100% grass fed, grass finished beef. If you want to learn more about them, I included a link to their website, above!

When the peaches and kielbasa are finished, I let them rest for a few minutes before arranging them on the salad. As a little extra yumminess, I dollop some dairy free ricotta cheese on top. Then finish the salad off with a drizzle of honey and extra virgin olive oil.

You can use whatever dressing you like, but keeping it simple sounded good to me!

If you want some more salad ideas, be sure to check out my other recipes here.

If you have any feedback about this recipe, please leave a comment below, I’m always happy to hear from you!

Many Hugs,

Cathleen

salads, sides, entrees

Yield: 6

Author: Cathleen Crobons

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Grilled Peach Salad

Prep time: 10 MinCook time: 8 MinTotal time: 18 Min

Ingredients

• 16 oz chopped lettuce (I like using a mix of lettuce types)
• 2 ripe peaches, cut in half with pit removed
• 1 roasted zucchini
• 1 handful of chopped walnuts
• dairy free ricotta
• 12 ounces protein of choice (I used Teton Waters Ranch Grass Fed Beef Kielbasa)

Instructions

1. Start by cutting the peaches in half and remove the pit. Drizzle a little avocado oil on the centers, then rub with your fingers to cover the inside completely. Grill the peaches on medium to high heat. Peaches are done when they have grill marks and juices are runny. This usually takes about 8 minutes depending on your grill.
2. You can also throw any protein of choice on the grill. I made it easy and used an already cooked grass fed, all beef kielbasa. So warming it up on the grill took the same amount of time as grilling the peaches.
3. Chop all lettuce to your liking (I chop mine on the smaller side, as it’s better for digestion). Toss into a large bowl. Add in any roasted veggies, I used some leftover roasted zucchini. Chop some walnuts or any nuts to toss on top.
4. Arrange peaches and protein over the salad and dollop with some ricotta cheese (I used dairy free of course).

Nutrition Facts

Calories

276.08

Fat

7.04

Sat. Fat

0.36

Carbs

10.74

Fiber

2.33

Net carbs

8.4

Sugar

6.64

Protein

43.52

Sodium

583.84

Cholesterol

0

Nutritional Info is generated automatically and may not be 100% accurate.