Grilled Peach & Fennel Salad
Don't waste your time on boring, bland salads. Take the best produce of summer here!
Servings: 4 generous servings
Ingredients
- 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
Instructions
- 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!
Nutrition
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