Grilled Avocado and Peach Salad

This grilled California avocado and peach salad is the perfect plant based summer meal. Grilling these two California summer fruits may not be the traditional way of enjoying them, but it brings out so much flavor! To ensure you’re enjoying locally grown California avocados and peaches, be sure to check for California on the label!

For this recipe, I recommend using California avocados and peaches that are in their beginning ripe stage. You don’t want them to be too soft. This will make the grilling much more smooth!

This salad is easily customizable to meet different preferences! The crispy baked chickpeas in this salad add a plant based protein kick. Though, you could easily sub in grilled chicken to prepare this dish totally on the grill. I made this salad with a simple balsamic dressing and with spinach but you could also get creative here with mixed greens or your own favorite dressing!

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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

Ingredients

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

Instructions

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. 

This post was created in collaboration with a brand that I adore, California Avocado. As always, all opinions and text are my own. Thank you for supporting brands that help make it possible for me to create great content for Wildly Wholesome.