Grilled Peach & Fennel Salad
Don't waste your time on boring, bland salads. Take the best produce of summer here!
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Salad
Cuisine: American
Servings: 4 generous servings
Author: Cassy
- 4 Semi-Firm Peaches
- 1 tablespoon Extra Virgin Coconut Oil Melted {EVCO}
- 4 cups Fresh Arugula
- 1 Fennel Bulb {w/Fronds}
- 1/4 cup Raw Pine Nuts
- 1/2 cup Fresh Lemon Juice
- 1/4 cup Extra Virgin Olive Oil {EVOO}
- Fresh Cracked Black Pepper to Taste
Halve and de-pit the peaches.
Coat them in the melted coconut oil and place on hot grill {or grill pan} for 3-5 minutes, cut side down. When they’re finished, scrape them off with a large metal spatula to ensure minimal sticking.
Thinly slice the fennel bulb.
Roughly chop about 1 Tbl of fennel fronds.
Toast pine nuts in a saucepan over medium/high heat, being careful not to burn them.
In a small jar, shake the fresh lemon juice with the EVOO.
Plate the arugula topped with the fennel bulb slices, grilled peach halves, toasted pine nuts, fennel fronds, and lemon vinaigrette.
Enjoy!
Calories: 298kcal | Carbohydrates: 23g | Protein: 4g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Sodium: 56mg | Potassium: 581mg | Fiber: 5g | Sugar: 16g | Vitamin A: 1046IU | Vitamin C: 28mg | Calcium: 70mg | Iron: 2mg