Grilled Peach & Avocado Salad with Whipped Ricotta and Honey-Lemon Dressing Recipe
A refreshing and vibrant Grilled Peach & Avocado Salad featuring creamy whipped ricotta and a zesty honey-lemon dressing. Perfect for warm weather, this salad combines the sweetness of grilled peaches, the creaminess of avocado, and the crunch of toasted pistachios for a delightful blend of textures and flavors.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Total Time: 21 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 3 ripe peaches, halved and pitted
- 2 ripe avocados, sliced
- 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
Whipped Ricotta
- 1 cup ricotta cheese
- 1 tablespoon honey
- 1 teaspoon lemon zest
Honey-Lemon Dressing
- 2 tablespoons fresh lemon juice
- 3 tablespoons extra virgin olive oil (plus 1 tablespoon for brushing peaches)
- Flaky sea salt and freshly cracked black pepper to taste
Instructions
- Prepare the whipped ricotta: In a small bowl, combine the ricotta cheese, honey, and lemon zest. Use a hand mixer or whisk to whip the mixture until it becomes smooth and creamy. Set aside.
- Grill the peaches: Heat a grill pan over medium heat. Lightly brush the peach halves with olive oil. Grill the peaches for 2 to 3 minutes on each side, until they become soft and develop char marks. Remove from the grill and slice into wedges.
- Assemble the salad: On a large serving platter, spread the baby spinach leaves and microgreens as the base. Arrange the grilled peach wedges and sliced avocado evenly on top.
- Make the dressing: In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, salt, and freshly cracked black pepper. Drizzle this dressing over the assembled salad.
- Finish and serve: Add generous dollops of the whipped ricotta across the salad. Sprinkle the toasted pistachios, thinly sliced red onion, and torn fresh mint leaves evenly over the top. Finish with a light sprinkle of flaky sea salt for enhanced flavor. Serve immediately.
Notes
- Choose ripe but firm peaches to ensure they hold together while grilling.
- For extra flavor, try adding a splash of balsamic vinegar to the honey-lemon dressing.
- To toast pistachios, lightly heat them in a dry skillet over medium heat for 2–3 minutes until fragrant.
- This salad pairs well with crusty bread or as a side to grilled chicken or fish.
- To make it vegan, substitute ricotta with a plant-based cheese alternative.
Keywords: Grilled peach salad, avocado salad, whipped ricotta salad, honey lemon dressing, summer salad, fresh greens, healthy salad
