Grilled California Avocado and Peach Salad

Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 servings


For the salad

  • 1 ripe California Avocado
  • 1 ripe peach
  • 2 cups fresh baby spinach
  • 1 tbsp olive oil

For the dressing

  • 4 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1/2 tsp honey
  • 1/2 tsp dijon mustard
  • 1/2 tsp garlic powder
  • salt and pepper to taste

For the Chickpeas

  • 1 15 oz can chickpeas rinse and drained
  • 1 tbsp olive or avocado oil
  • 1/4 tsp sea salt
  • black pepper to taste


  1. First, you're going to bake the chickpeas. Preheat the oven to 375 degrees Fahrenheit. Drain and rinse the can of chickpeas and pat dry with a kitchen towel. Spread them evenly on a lined baking sheet.coat them lightly with oil and season with salt and pepper. bake for 25 minutes until crispy and golden. set aside to cool.

  2. Slice the avocado and peach in half and pit. lightly coat the avocado in olive oil. Heat the grill to medium high heat. Place the avocado and peach halves flesh side down on the grill and cook for 4-6 minutes or until grill marks are shown.

  3. With a spoon, scoop out the grilled avocado flesh from the skin and add to a bowl of fresh baby spinach. I sliced the avocados and peaches in halves again but you could leave as bigger halves. Add the crispy chickpeas and dressing and enjoy.

  4. To make the dressing, simply add all the ingredients to a jar with a lid and shake until combined.