Summer Peach Salad
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
Method
Pre heat grill to medium heat.
Cut peaches in half and then cut each half into 3 slices.
Put peaches in a bowl and toss with oil.
Place oiled peach slices on grill and cook until grill marks appear. Flip peach slices over and grill until peaches are tender.
Combine peaches, baby spinach and rocket leaves, onion and capsicum in a large bowl and mix.
Drizzle balsamic dressing and then top with the toasted bread croutons.
Variations
- Add feta cheese and avocado to add a smooth and creamy texture to the salad.
- Try grilling nectarine as another tasty addition.
Tips
- If you don’t have a grill, try placing the fruit in the oven at 200°C for 10 minutes
Serving Size 175g
Servings 6
- Amount Per Serving
- Calories 113
- % Daily Value *
- Total Fat 3.4g6%
- Saturated Fat 0.6g3%
- Sodium 74mg4%
- Total Carbohydrate 13.9g5%
- Dietary Fiber 4.6g19%
- Sugars 8.8g
- Protein 4.2g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Pre heat grill to medium heat.
Cut peaches in half and then cut each half into 3 slices.
Put peaches in a bowl and toss with oil.
Place oiled peach slices on grill and cook until grill marks appear. Flip peach slices over and grill until peaches are tender.
Combine peaches, baby spinach and rocket leaves, onion and capsicum in a large bowl and mix.
Drizzle balsamic dressing and then top with the toasted bread croutons.