Ingredients
4
4 servings
- •0.25 cup extra-virgin olive oil
- •0.25 cup balsamic vinegar
- •0.5 clove garlic, minced
- •0.5 teaspoon Dijon mustard
- •1 pinch salt and freshly ground black pepper
- •2 fresh peach, sliced into 8 pieces
- •1 tablespoon avocado oil
- •8 ounces fresh spinach
- •6 ounces fresh raspberries
- •0.25 cup sliced blanched almonds
Instructions
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Combine olive oil, balsamic vinegar, garlic, mustard, salt, and pepper in a small container with a lid. Cover and shake vigorously to combine dressing ingredients. Set aside.
- Brush peach slices lightly with avocado oil. Place peaches, cut-side down, onto the grill; cook until grill marks form, 1 to 2 minutes. Turn each slice and cook until grill marks form, 1 to 2 minutes more. Remove from grill
- Divide spinach between 4 salad plates. Top each salad with 4 grilled peach slices. Evenly distribute raspberries and top with some almonds. Drizzle each salad evenly with dressing.
Nutritional Facts
Per 4 servings
- Calories: 249
- Carbohydrate: 14g
- Fat: 21g
- Fiber: 5g
- Protein: 3g
- Sugar: 8g
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