Grilled Peach Spinach Salad with Chili and Lime

Nutrition · per serving

Steps

1. 1

   Preheat the grill or grill pan over medium-high heat; lightly brush the peach halves with the neutral oil.

   10 ml (2 tsp) neutral oil for grilling (canola or sunflower oil)
2. 2

   Grill the peaches cut side down for 3–4 minutes per side until grill marks appear and they are slightly soft but not mushy; remove from the grill and let rest for 2 minutes.

   2 (about 300 g) ripe but firm peaches, halved and pitted
3. 3

   While the peaches are grilling, prepare the dressing: combine lime juice, maple syrup, tamari, olive oil, and chopped chili in a jar or bowl, and whisk or shake vigorously with salt and pepper until the dressing is emulsified. Taste and adjust with more lime juice or salt if needed.

   30 ml (juice of about 1 lime) fresh lime juice15 ml (1 tbsp) maple syrup15 ml (1 tbsp) tamari (gluten-free soy sauce) or light soy sauce15 ml (1 tbsp) olive oil1 small (about 8–10 g) red chili pepper, seeded and finely chopped (or 1/2 tsp chili flakes)1/2 tsp (to taste) salt1/4 tsp freshly ground black pepperas needed optional: a squeeze of extra lime juice to taste
4. 4

   Place the spinach and red onion rings in a large serving bowl.

   100 g young spinach (baby spinach), washed and dried1 small (about 60 g) red onion, thinly sliced into rings
5. 5

   Cut the warm peach halves into bite-sized pieces and arrange them on the spinach.

   2 (about 300 g) ripe but firm peaches, halved and pitted100 g young spinach (baby spinach), washed and dried
6. 6

   Drizzle the dressing (from step 3) evenly over the salad and peaches, and gently toss so that the spinach is lightly coated; immediately sprinkle with toasted pumpkin seeds and finish with freshly ground pepper.

   30 g toasted pumpkin seeds1/4 tsp freshly ground black pepper
7. 7

   Serve the salad warm. Store leftovers in the refrigerator for no more than a few hours, as the peaches will soften.

Origin & History

Warm salads with grilled fruit are a modern American development that combines sweetness and smokiness from the grill with fresh salads. Combinations of peaches and greens became particularly popular in summer seasons when local fruits were readily available.