Source: Naturally Ella | Serves: 2-4 | Time: 25 min
Changes: skewered the peaches instead of halving them; used cilantro & onion infused EVO on the peaches and the salad dressing; used chili powder instead of adobo; replaced honey with agave in the dressing
Ingredients
Peaches
2 lg or 4 sm #peaches (just-ripe, still a bit firm to the touch)
2 tbsp minced cilantro
1 tbsp lime juice
2 tsp chili powder
½ tsp garlic powder
¼ tsp ground cumin
¼ tsp smoked paprika
¼ tsp ground coriander
Salad
1 ear sweet corn (brushed with Tubby Olive Persian lime infused EVO)
2 cups mixed greens
1 ounce goat cheese
¼ cup toasted pepitas
Cilantro dressing
1 tbsp lemon juice
1 tbsp lime juice
2 tsp agave
¼ cup cilantro
1/4 tsp salt
Instructions
To prepare the peaches, cut into chunks and add to skewers. Mix the cilantro, olive oil, lime juice, and spices. Use a brush to cover the peaches with the mixture.
Heat grill to a medium heat. Brush with olive oil and place the peaches on the grill. Allow to grill, turning occasionally, until the peaches begin to char. While peaches are grilling, grill the corn until lightly charring as well. Remove both from heat and allow to cool slightly. I had them all on the grill for about 10 minutes.
To assemble the salad, combine the arugula with the goat cheese, and toasted pepitas.
Remove corn for cob and add to the bowl. Combine ingredients for the dressing in a blender and pulse until well combined. Pour 1/4 to 1/2 the dressing over the greens and toss until coated.
Top the salad with peaches before serving and drizzle with remaining dressing.