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5
from 1 vote
Grilled Peach Salad with Mint Basil Pesto
inspired by Love & Lemons
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course:
Salad
Cuisine:
American
Servings:
6
servings
Calories:
448
kcal
Author:
Dan from Platter Talk
Ingredients
For the salad:
Escarole
Arugula
Water Cress
6
peaches
medium sized
mozzarella cheese
sliced
1/8
cup
pine nuts
toasted
juice from 1/2 lemon
fresh ground peppercorn
For the Pesto:
1/2
cup
fresh basil leaves
1/2
cup
fresh mint leaves
1/8
cup
pine nuts
toasted
1
garlic clove
3/4
cup
extra virgin olive oil
2
tablespoons
lemon zest
juice from 1/2 lemon
kosher salt to taste
fresh ground peppercorn
Instructions
For the salad:
Peel peaches, cut in halves, remove pit. Brush lightly with olive oil.
Place peach halves on grill over medium high heat, about 4 minutes on each side so that both sides are well marked.
Remove peaches from grill and allow to cool, then halves into quarters or smaller and set aside.
Preheat oven to 400 degrees F and roast pine nuts on baking sheet for 4-5 minutes or until golden brown and allow to cool.
Using large mixing bowl, toss greens in olive oil, then arrange on serving platter.
Evenly distribute peaches and mozzarella slices over greens.
Sprinkle pine nuts over salad, add fresh ground peppercorn to taste.
Add spoonful dollops of pesto, as prepared below, as a dressing, and evenly distribute lemon juice on top of salad and pesto.
For the pesto:
Place fresh herb leaves in small food processor along with other ingredients.
Process until desired consistency is achieved, adjust amount of olive oil as necessary.
Nutrition
Calories:
448
kcal
|
Carbohydrates:
18
g
|
Protein:
11
g
|
Fat:
39
g
|
Saturated Fat:
8
g
|
Cholesterol:
26
mg
|
Sodium:
226
mg
|
Potassium:
496
mg
|
Fiber:
4
g
|
Sugar:
14
g
|
Vitamin A:
1842
IU
|
Vitamin C:
20
mg
|
Calcium:
232
mg
|
Iron:
2
mg