Grilled Peach & Arugula Salad

Vegan | Gluten-Free | Perfect for Summer
When the weather warms up, I always turn to my favorite summer peach salad recipe. Naturally vegan and gluten-free, this refreshing summer salad brings together sweet grilled peaches, peppery arugula, crunchy toasted almonds, and a bright citrus vinaigrette. It is the exact kind of vibrant, produce-driven dish I love to serve at my private dinners during the warmer months.

Ingredients

For the Salad:

• 2 ripe peaches, halved and pitted
• 4 cups fresh arugula
• 1/4 cup sliced almonds
• A handful of fresh mint leaves, whole or roughly torn

For the Citrus Vinaigrette:

• 3 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh orange juice
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup or agave
• Salt and pepper to taste

Detailed Instructions

Step 1: Prepare the Peaches

Wash the peaches and gently pat them dry. Cut each peach in half and remove the pit. Lightly brush the cut sides of the peaches with a small amount of olive oil to prevent sticking on the grill.

Step 2: Grill the Peaches

Preheat a grill or grill pan over medium heat. Place the peaches cut-side down on the grill. Grill for 2-3 minutes per side, until grill marks appear and the peaches are slightly softened but not mushy. Remove the peaches from the grill and let them cool for a couple of minutes. Once cool enough to handle, slice the peaches into thin wedges.

Step 3: Toast the Almonds

Heat a small, dry skillet over medium heat. Add the sliced almonds and toast them for 2-3 minutes, stirring frequently, until golden and fragrant. Remove from heat and set aside to cool.

Step 4: Make the Citrus Vinaigrette

In a small bowl or jar, whisk together: olive oil, lemon juice, orange juice, Dijon mustard, and maple syrup or agave. Season with a pinch of salt and pepper. Whisk or shake well until the dressing is fully combined and slightly thickened.

Step 5: Assemble the Salad

Spread the fresh arugula on a serving platter or in a large bowl to build the base of your gluten-free summer salad. Arrange the grilled peach slices on top of the arugula. Sprinkle the toasted almonds over the salad. Scatter or tear fresh mint leaves over the top.

Step 6: Dress the Salad

Drizzle the citrus vinaigrette over the salad just before serving. Gently toss if preferred or leave layered for presentation.

Step 7: Serve

Serve this summer peach salad recipe immediately as a light lunch, side dish, or refreshing starter. Optional: Add vegan feta or avocado for extra creaminess.

Nutrition Facts

Per Serving – Approx. 2 Servings