Grilled Avocado, Peach and Burrata Salad
Grilling avocados brings out a hint of smoky flavor, and grilling peaches caramelizes them. Together with creamy burrata cheese, the grilled avocados and peaches with lemon-vinaigrette-topped baby lettuces make a colorful avocado salad that sings of summer.
California Avocado Commission
California Avocado Commission
Recipe - PRIOR LAKE
Grilled Avocado, Peach and Burrata Salad
Prep Time10 Minutes
Servings4
Cook Time5 Minutes
Ingredients
2 large, ripe peaches, quartered and seeded
2 ripe fresh California avocados, seeded, peeled and quartered
1 - 5-ounce container spring mix greens
8 ounces fresh burrata cheese (may use large or small burrata cheese balls)
Freshly ground black pepper, to taste
1/8 tsp flaky smoked salt or sea salt, optional
FOR THE LEMON VINAIGRETTE: 2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 small clove garlic, minced
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1/2 tablespoon honey
1/4 teaspoon sea salt
1/8 teaspoon black pepper
1/4 cup extra virgin olive oil
Directions
- Heat gas, electric or charcoal grill to medium-high.
- Prepare the Lemon Vinaigrette: In a small bowl, whisk together all ingredients except the olive oil to combine. Whisk in the olive oil in a slow stream until the dressing emulsifies. If preparing in advance, whisk again just before serving.
- Brush the peach and avocados quarters liberally with some of the salad dressing; reserve remaining dressing for the salad.
- Place the peach quarters on the grid flat sides down. Grill about 2 ½ minutes per side, then gently turn peaches to the other flat sides and grill about 2 ½ minutes more or until tender.
- Add the avocado quarters to the grid flat sides down. Grill just until grill marks appear, about 1 minute. Gently turn avocados to the other flat sides and grill for about 1 minute more then remove from grill.
- Mix the salad greens with as much of the reserved salad dressing as you want, then place on a serving platter.
- Place the burrata cheese on the lettuce in the center of the platter, or if using mini burrata balls scatter them around the platter.
- Arrange the grilled peach and avocado quarters on the platter. Sprinkle the salad with black pepper and smoked salt or flakey sea salt, if using. Serve immediately.
CHEF'S TIP: Watch the peaches carefully on the grill, adjusting heat as needed as they can easily go from caramelized to burnt.
10 minutes
Prep Time
5 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Lori Anne Peaches, 0.5 Pound
Deal
$2.00 avg/ea was $2.25 avg/ea$3.99/lb
GEM Avocados, 1 Each
$3.99
Revol Greens Spring Mix, 4 Ounce
$4.49$1.12/oz
BelGioioso Burrata Cheese, 8 Ounce
$6.99$0.87/oz
L&B Coarse Ground Black Pepper, 2 Ounce
$8.19$4.10/oz
Maldon Smoked Sea Salt Flakes, 4.4 Ounce
$6.49$1.47/oz
L&B Italian Red Wine Vinegar, 17 Ounce
Deal
$6.99 was $7.99$0.41/oz
Koops' Dijon Mustard, 12 Ounce
$4.39$0.37/oz
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
Fancy Large Lemons, 0.5 Pound
$1.50 avg/ea$2.99/lb
Not Available
L&B Pure Honey, 16 Ounce
$7.49$0.47/oz
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
L&B Coarse Ground Black Pepper, 2 Ounce
$8.19$4.10/oz
L&B Extra Virgin 100% California Olive Oil, 16.9 Ounce
Deal
$12.99 was $13.19$0.77/oz
Directions
- Heat gas, electric or charcoal grill to medium-high.
- Prepare the Lemon Vinaigrette: In a small bowl, whisk together all ingredients except the olive oil to combine. Whisk in the olive oil in a slow stream until the dressing emulsifies. If preparing in advance, whisk again just before serving.
- Brush the peach and avocados quarters liberally with some of the salad dressing; reserve remaining dressing for the salad.
- Place the peach quarters on the grid flat sides down. Grill about 2 ½ minutes per side, then gently turn peaches to the other flat sides and grill about 2 ½ minutes more or until tender.
- Add the avocado quarters to the grid flat sides down. Grill just until grill marks appear, about 1 minute. Gently turn avocados to the other flat sides and grill for about 1 minute more then remove from grill.
- Mix the salad greens with as much of the reserved salad dressing as you want, then place on a serving platter.
- Place the burrata cheese on the lettuce in the center of the platter, or if using mini burrata balls scatter them around the platter.
- Arrange the grilled peach and avocado quarters on the platter. Sprinkle the salad with black pepper and smoked salt or flakey sea salt, if using. Serve immediately.
CHEF'S TIP: Watch the peaches carefully on the grill, adjusting heat as needed as they can easily go from caramelized to burnt.