The season for luscious peaches is here, and we’re super excited because we are huge foodies! In light of loving food we like to make delicacies easy to find – or make! So we are here to give you 3 ways to amp up your salads!
Quick, easy and deliciously healthy ways to each peaches which are perfect for a light and refreshing lunch on a hot day or even to whip up and impress your guests.
Peach Caprese Salad with Basil Oil
250 g buffalo mozzarella cheese
20 g basil
60 ml olive oil
basil for garnish
To make the basil oil, prepare two large bowls, one filled with boiling water and another with iced water.
Take the basil leaves without stems and place in a sieve. Place the sieve into the boiling water to blanch the basil leaves, then quickly remove and plunge into iced water to cool. Remove and dry.
Add blanched basil leaves and olive oil together and pulse until smooth with a blender.
Season with salt and pepper and strain the oil through a clean sieve so you are left with the bright green basil oil.
Core and slice peaches and transfer to a serving dish.
Tear mozzarella into pieces and arrange around the peaches. Drizzle with the basil oil, season with sea salt and pepper, and garnish fresh basil leaves.
Grilled Peaches and Tomato Salad
4 yellow peaches, cut into quarters
2 tablespoons olive oil
3 to 4 tomatoes sliced into rounds
1 tsp of zeera
½ a red onion chopped
2 cups of mixed lettuce leaves, spinach leaves, rocket leaves
2 teaspoons sea salt, divided
juice of one lemon
optional toppings – any other greens you like, feta, or balsamic vinegar
Heat your grill or oven to 400 degrees or your even your frying pan over high heat.
Combine the peaches, 1 tablespoon of olive oil, and 1 teaspoon of salt in a mixing bowl and toss till peaches are covered in oil.
Lay the peach slices out on your pan or in your oven and Grill for 2 to 3 minutes on each side till golden brown or when grill marks appear. Flip and grill for another 2 minutes.
Combine the peaches, lettuce, onions and tomatoes on a serving platter or serving bowl.
Add the remaining oil, zeera and salt with the lemon juice in a small bowl and whisk till combined.
Drizzle the dressing over the salad and top with optional toppings.
Grilled Chicken and Peach Salad
2 peaches, halved and pitted
4 (4-ounce) chicken breast cutlets
4 cups fresh baby spinach
1/3 cup pine nuts, toasted
1 (3-ounce) package goat cheese, crumbled
1 tsp honey
Coat peach halves and chicken with cooking spray; brush chicken with 1 1/2 tablespoons vinaigrette and honey. Place peach halves and chicken on your grill rack coated with cooking spray and grill the chicken for 3 to 4 minutes on each side.
Grill peach halves 1 to 2 minutes on each side till about golden brown or till you get desired grill marks & cut each peach half into 4 wedges and chicken into thin strips.
Place peach wedges, chicken strips, spinach, and pine nuts in a large bowl; drizzle with reserved 1/4 cup vinaigrette and toss well. You can even add more honey for added sweetness!
Sprinkle generously with cheese!
All recipes have been collected from multiple sources, adapted and of course tested!
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