Dinner

Grilled Peach & Avocado Salad with Whipped Ricotta and Honey-Lemon Dressing Recipe

Bymia larkspur October 27, 2025October 27, 2025

Introduction

This Grilled Peach & Avocado Salad with Whipped Ricotta & Honey-Lemon Dressing is a delightful mix of smoky, creamy, and fresh flavors. Perfect for warm days, it combines sweet grilled peaches with creamy avocado and a tangy, sweet dressing.

The image shows a long white dish filled with grilled peach halves that have dark grill marks on their smooth orange flesh, arranged in neat rows. Between the peaches are thick slices of slightly charred red onion with a purple tone. Dollops of white creamy sauce are spread evenly across the surface, speckled with green herbs. The dish is topped with fresh green leaves and small orange seeds scattered for texture. The colors are warm and fresh, with the bright peaches contrasting against the white sauce and green herbs, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 ripe peaches, halved and pitted
2 ripe avocados, sliced
1 cup ricotta cheese
1 tablespoon honey
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
2 cups baby spinach leaves
½ cup microgreens
¼ small red onion, thinly sliced
¼ cup toasted pistachios, roughly chopped
1 tablespoon fresh mint leaves, torn
Flaky sea salt and freshly cracked black pepper to taste

Instructions

Step 1: Prepare the whipped ricotta by combining ricotta, honey, and lemon zest in a small bowl. Whip with a hand mixer or whisk until smooth and creamy. Set aside.
Step 2: Heat a grill pan over medium heat. Lightly brush peach halves with olive oil and grill for 2–3 minutes per side until soft and grill marks appear. Slice the peaches into wedges.
Step 3: On a large serving platter, layer baby spinach and microgreens evenly.
Step 4: Arrange the grilled peach wedges and avocado slices on top of the greens.
Step 5: In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to make the dressing. Drizzle it over the salad.
Step 6: Add dollops of whipped ricotta over the salad. Sprinkle with toasted pistachios, red onion slices, and torn mint leaves.
Step 7: Finish with a touch of flaky sea salt and freshly cracked black pepper for extra flavor. Serve immediately.

Tips & Variations

Use ripe but firm peaches to avoid them falling apart on the grill.
Substitute pistachios with toasted almonds or walnuts for a different nutty flavor.
Add a handful of arugula or kale for a peppery green alternative.
For a vegan version, replace ricotta with a whipped cashew cream and honey with maple syrup.

Storage

Store leftover salad components (except avocado slices) separately in airtight containers in the refrigerator for up to 2 days. Add avocado and assemble just before serving to prevent browning. Reheating is not recommended as the salad is best enjoyed fresh.

How to Serve

This image shows a long white dish filled with grilled peach halves that have visible char marks, arranged in two rows. Between the peach halves, there are red onion wedges with a deep purple color and some fresh green spinach leaves spread evenly. Dollops of white creamy sauce with black pepper specks are placed on top of the peaches and onions. The dish is garnished with small chopped green herbs, adding a fresh touch. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned peaches instead of fresh?

Fresh peaches are best for grilling and texture, but if needed, drained canned peaches can be briefly grilled or warmed to mimic the flavor. Avoid using peaches in heavy syrup to prevent excess sweetness.

How do I prevent the avocado from browning?

To slow browning, slice the avocado just before serving and toss the slices lightly with a bit of lemon juice. Keeping it chilled and adding it last helps preserve its fresh appearance.