Cooling Peach and Blueberry Salad

Serves 4


For the dressing

  • 4 tbsp. extra-virgin olive oil
  • 2 tbsp. golden balsamic vinegar
  • 1 tsp. honey
  • sea salt and crushed black pepper, to taste

For the salad

  • 3 ripe peaches, cut in half, pits removed
  • 8-10 cups fresh arugula
  • 1 cup fresh blueberries
  • 1/3 cup almonds, sliced
  • 1 avocado, cubed

Make the dressing in a small bowl or jar, whisk together olive oil, vinegar, honey, salt and pepper. Lightly brush the peach halves with the dressing. Preheat the grill to high heat. Place the peaches, cut side down, on the hot grill. Grill for about 5 minutes, or until peaches are soft and have grill marks. Remove and chill to about room temperature, then slice. Place arugula, sliced grilled peaches, blueberries, almonds and avocado in a large salad bowl. Drizzle with salad dressing. Toss and serve.

Recipe adapted from “Grilled Peach, Blueberry, and Goat Cheese Arugula Salad | Two Peas & Their Pod.” Two Peas Their Pod RSS2. Web. 26 Oct. 2015. <>.


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