By: Brandie Wininger

Grilled Peach & Avocado Salad

Serves 4-6

  • ●  5 peaches, skin on, rinsed
  • ●  2 avocados, pitted, scooped out and cut into chunks
  • ●  1 stem of thai basil (can sub dill, parsley, cilantro, etc)
  • ●  1 stem of regular sweet basil (can sub dill, parsley, cilantro, etc.)

● 3 oz of cheese, your choice (goat, feta, ricotta salata, etc)

● Extra virgin olive oil
● Flake sea salt (optional)

Cut peaches in half over a bowl and remove the pit. Save peach juice. Grill peaches, flesh side down until grill marks appear. Cut peaches into chunks and place on a serving plate. Scatter chunks of avocado around the plate. To the peach juice, add a few streams of extra virgin olive oil. Drizzle peaches and avocados with peach nectar/olive oil mixture. Sprinkle it with flake sea salt. Place chunks of cheese around and top with baby leaves of basil/herbs. Can be served cold or room temperature.