Description
Grilled peaches are a summer favorite. Toss together with avocado, feta, crispy kale and blueberry vinaigrette to make them irresistible.
Ingredients
Scale
For the Salad:
- 4 cups kale leaves, torn into 1–2” pieces
- 5 peaches, sliced
- 1+1+2 tablespoon extra virgin olive oil
- 1 small shallot, peeled and sliced thin
- 2 tablespoons red wine vinegar
- 2 ripe avocados
- 1/4 cup crumbled feta cheese, optional
- Salt and pepper, to taste
For the Blueberry Vinaigrette:
- 1/4 cup blueberry jam
- 1/4 cup rice wine vinegar
- 1/4–1/3 cup extra virgin olive oil
- Salt and pepper, to taste
Instructions
- Preheat oven to 350 degrees. Tear kale leaves off of the stems into 1-2” pieces. Scatter on a sheet tray lined with parchment paper. Drizzle with 1 tablespoon of extra virgin olive oil and season with salt and pepper, then toss to coat evenly.
- Set kale in the oven and roast until leaves are dehydrated and crisp, about 10-15 minutes. Remove from oven and let cool.
- Slice peaches into quarters, cutting around the pit in the middle. Brush cut sides with olive oil and season with salt.
- Set a grill pan over medium-high heat. Once surface is hot, set the peaches on top, flesh side down. Sear until grill marks form, about 3 minutes. For crosshatch grill marks, rotate peaches 90 degrees and cook until the second set of grill marks form.
- If your peaches are very firm, you can flip the peaches and cook on the skin side for 2-3 minutes as well. However, if your peaches are already quite soft, skip cooking the skin side in order to keep a firm enough texture. Transfer cooked peaches to a plate and let cool.
- In a small bowl, combine the sliced shallots, red wine vinegar and 2 tablespoons of olive oil. Season with salt and pepper.
- To make the vinaigrette, combine the blueberry jam, rice wine vinegar and 1/4 cup of extra virgin olive oil in a jar or container with a tight fitting lid. Add a pinch of salt and pepper. Place the lid on tight, then shake vigorously to combine. Check taste. If vinaigrette is too tangy for your taste, add another 1-2 tablespoons of olive oil, then shake to combine again.
- To build the salad, drizzle some of the blueberry vinaigrette on the bottom of four bowls. Arrange 3 or 4 slices of peaches on top, then arrange pieces of avocado around the peaches. Drizzle the shallot-vinegar mixture over the top, then scatter some feta and crispy kale leaves to finish.