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Grilled Peach, Mint and Arugula Salad

Makes 4 Servings

Macros: 204 cal, fat 16g, carbs 11g, protein 4g, fibre 2 g


2 medium (2-1/2" dia) (approx. 4 per lb), Peaches, raw

0.25 cup, Olive Oil

2 Tbsp, White Wine Vinegar

1 tsp, Honey

0.25 tsp, Salt

8 cup (100 gm), Baby Arugula

0.50 g (5 leaves), Mint Leaves

0.25 cup, Cheese - blue cheese or Feta

0.25 cup, coarsely chopped pecans

0.25 tsp, Black Pepper - Ground


Lightly oil grill. Peel peaches if preferred. Slice in half and discard pit. Lightly brush with Olive oil, place on grill . BBQ uncovered and turning frequently until grill marks form - 6-8 minutes. Then slice into quarters. In a bowl whisk oil with vinegar, honey, salt and pepper. Place arugula in another bowl, tear mint leaves and add. Toss with half of dressing. Divide into 4 plates. Crumble cheese and nuts over salads. Top with grilled peaches and drizzle with remaining dressing.

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