My refrigerator is currently stuffed with greens.
It’s so hard to choose which greens to buy when they’re all local, in season, and on sale. It’s the green summer vegetable trifecta.
So, I buy all the greens.
This means one thing.
Salads are in full force.
And my wimpy dinner salad is just not cutting it. I need something new + fresh.
Ahhhh, finally. I wait for these Colorado beauties all year long.
I’m not the biggest hot-fruit-fan, but when it comes to peaches, pineapple, and a few other juicy favorites I’m all about it.
Grilling peaches lends a bit of a savory bite, betting to be placed atop of a bright green salad.
Or, covered in ice cream.
That can be your dessert.
And besides peaches, I also have an uncontrollable love for pistachios. I hope I’m not alone. Did you ever used to buy the red-shelled pistachios? I still have no idea if that is a natural thing, or if the shells are really dyed red.
I mean, it doesn’t seem natural, but WHY would the shells be dyed red on purpose?
I’m going to check the Googles on that one.
And, wait…I’m sort of having flashbacks to green pistachios as well. Maybe around the holidays??
I remember specifically telling my mom to buy the red pistachios so we could gorge ourselves on them and have stained red hands all day long. Ohhh, the things that amused us as kids.
Okay, so I checked.
Apparently, the shells used to be dyed to cover stains on the shells from being picked by hand.
But wait, there’s more!
Pistachios aren’t nuts! They’re drupes! And the inside “pistachio meat” is actually a SEED!
Time to press reset.
Starting with this salad.
Grilled Peach + Pistachio Salad
gluten-free // yields 2 servings
for the dressing:
- 3 tablespoons extra virgin olive oil
- 3 tablespoons champagne vinegar
- 1 1/2 teaspoons honey
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
- Place dressing ingredients in a jar and shake until fully combined or vigorously whisk. Set aside.
- Keep leftovers sealed in the fridge for up to 1 week.
for the salad:
- 1 large peach, ripe but not mushy
- 2 teaspoons honey
- arugula greens
- 1/3 cup roasted, salted pistachios, coarsely chopped
- feta cheese, crumbled
- basil leaves
- salt + pepper, to top
- Preheat your grill to med-high/400* F.
- Slice your peach in half and discard the pit.
- Spoon a scant 1 tablespoon of the dressing over each peach half and rub on all sides.
- Drizzle the cut side of each peach half with 1 teaspoon of honey and rub in.
- Grease your grill grates, then place the peach halves on the grates, cut side down.
- Grill for about 2 minutes then turn 90 degrees and grill for another 2 minutes. Flip on its end and grill for another minute.
- Remove from the heat.
- Assemble each salad with the arugula, 1 peach half, feta, pistachios, and a sprinkling of basil leaves. Top with a sprinkle of salt and fresh ground black pepper.
- Shake dressing, then spoon over top and serve immediately.
More green recipes coming soon.