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| Summer Salad with firm Avocado's |
This recipe is a good way to use firm avocados. Only use the
firm one for the grill.
Yields: 6 Servings
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1 Large Peach, peeled
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7 tbsp. Canola oil, Divided
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2 Tbsp. Apple Cider vinegar
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½ tsp. Honey
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¼ tsp. Kosher Salt
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1/8 tsp. Ground Black Pepper
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2 Firm Avocados, peeled and sliced
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3 Cups Arugula
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3 Cups Baby Spinach
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½ Cups Grated Italian
Pecorino Romano Cheese
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¼ Cups Lemon Juice
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½ Cups Grated Carrots
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¼ Cups Chopped Cilantro
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½ Cups Angle Hair Cole Slaw
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1.
Preheat Grill to 350 medium-high heat.
2.
Chop peach and place in a blender, process peach
with 6 Tbsp. canola oil, vinegar, and honey until smooth. Add kosher salt and
ground pepper.
3.
Place sliced Avocados into a shallow dish and
pour lemon juice and 1tbs. canola oil over them. After 5 minutes flip over to
coat both sides. This stops them from turning brown.
4.
In a shallow serving dish or bowl place a layer
of spinach then larger layer of Arugula on top. Sprinkle grated carrots, Cilantro
and Angle hair cole slaw mix over top.
5.
Grill Avocado’s covered with grill lid, 2
minutes each side. This can also be done with a George Forman Grill too.
6.
Place Grilled Avocado’s over Arugula and
Spinach, then top with cheese and Peach Vinaigrette and it ready to eat.
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