Grilled Peach and Avocado Salad with Lemon Shrimp and Homemade Honey Mustard Dressing
This salad provides a true bite of summer! To tie it all together, top it with a deliciously easy Honey Mustard Dressing that is so good, you could put it on an old boot and make it tasty (please don’t attempt this, though).
Summer and peaches go hand in hand. Some of my most favorite summer memories as a child were sitting on our porch eating fresh peaches from the local farm, juices dripping down my arm…great stuff.
Like me, I’m sure you never thought to grill those peaches until now. Trust me, it just makes them all the more sweet and juicy. They won’t need long on the grill, just a minute or two on each side to get some color on them. You’re going to love the fresh flavors of this salad.
For the shrimp, be sure not to let them marinate too long in the lemon juice mixture, as this will start to cook the shrimp. So, give them just a quick marinade and whack ‘em on that grill. I so hope this becomes a family go-to for the summer salad team.
- FOR THE SHRIMP
- 1 pound large or jumbo raw shrimp, peeled and deveined
- 1 tablespoon oil of choice (I used avocado oil)
- Zest and juice of 1 small lemon
- 1 large clove garlic, minced
- Salt and pepper to taste
- FOR THE SALAD
- 2 large peaches, cut into 8 wedges each
- 2 heaping cups of arugula greens
- 2 medium ripened avocados, sliced
- 1 medium jalapeño, sliced and deseeded if desired
- 1 ounce crumbled goat cheese
- Salt and pepper to taste
- FOR THE HONEY MUSTARD DRESSING
- 3 tablespoons honey
- 3 tablespoons Dijon mustard
- 1½ tablespoons apple cider vinegar
- ⅓ cup extra-virgin olive oil or sunflower oil
- Pinch of salt and pepper, to taste
Preheat your grill, and then marinate your shrimp. In a medium bowl, combine all the shrimp ingredients together and stir well to combine. Let marinate for a few minutes—not too long, or the lemon juice will start to cook the shrimp.
Grill the shrimp until cooked, about 3 to 4 minutes each side, depending on size, and set aside.
Grill the peach slices for a few minutes until they are warm and have a bit of color. Set aside.
To make the dressing, combine all of the ingredients in a mason jar with a tight lid and shake, shake, shake until well combined and emulsified. Alternatively, you can use a blender. Set aside
To assemble, place some of the arugula into a shallow bowl or a plate. Top with several slices of avocado, a few of the grilled shrimp and peaches. Top with slices of jalapeño and crumbled goat cheese. To finish, add a pinch of salt and freshly cracked black pepper.
Serve with the dressing on the side for people to drizzle on as much as they desire. Enjoy warm or cool.
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