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Grilled Peach & Prosciutto Summer Salad

Stone fruit season is my favorite season.

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by Angela Gallardo in Recipes, Sides & Snacks

Stone fruit season (generally late summer) is probably my favorite season, produce-wise.  I love the feeling of being well into summer — not yet tired of the warmth or wishing fall was here.  We drove out through the “fruit loop” in Hood River, Oregon (basically a string of farms in a giant loop) and grabbed up a bunch this year.  So many varieties to choose from.  I think Jorge preferred the “donut” variety and I leaned toward the “sweet dreams.”

Ripe peaches are already like candy to me, thanks to the lowish carb level I maintain most of the time.  Such an intense juicy sweetness that literally takes like sunshine.

Those beautiful grill marks lining the peaches are spots where that natural sweetness has caramelized.  It adds a greater depth of sweetness and really just another dimension to the flavor.

This salad leaves them in their element with a few complimentary ingredients:  lightly candied pecans, salty prosciutto, bright basil and micro-greens, plus a simple honey dijon.

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Grilled Peach & Prosciutto Salad

Yields: 4 servings

2 medium peaches

2 oz. thinly sliced prosciutto

2 shallots, very thinly sliced

6 radishes, very thinly sliced

2 c. baby spinach

2 c. arugula

1/4 c. chopped basil

1/2 c. micro-greens (radish shoots are my fave)

2 oz. feta

For the Candied Pecans:

1/2 c. pecans, soaked 30 minutes

2 tbsp. ghee or coconut oil

1 tbsp. honey or maple syrup

1/2 tsp. ground cinnamon

1/4 tsp. sea salt

For the Honey Dijon Dressing:

3 tbsp. extra-virgin olive oil

3 tbsp. fresh lemon juice

2 tsp. raw honey

1 tsp. dijon mustard

1/2 tsp. sea salt

1/4 tsp. black pepper


Start by prepping the Candied Pecans first.  Preheat the oven to 350F.  Add the ghee, honey, cinnamon, and sea salt to a medium saucepan.  Whisk until smooth.  Add the pecans and stir to coat.  Pour them out onto a lined baking sheet and bake for 12-15 minutes, or until lightly golden.  Remove the pan halfway through to toss.  Set them aside to cool fully.

Prep the dressing by whisking all the ingredients in a small bowl until emulsified.  Set aside for later.

Slice the peaches into thick wedges (about 6 slices per peach, on average).  Coat lightly with avocado oil (use a Misto or Chosen Foods Avocado Oil Spray for even coating).  Grill until lightly charred on the outside.

Note: if your peaches are ripe, very high heat is recommend so they cook fast and don’t get soggy inside.  If your peaches are not ripe, medium high heat will work to soften the insides slightly while adding char to the outside.

Assemble the salad by tossing together the prosciutto, shallots, radishes, spinach, arugula, basil, micro-greens, feta, candied pecans, and peaches.  The texture is best if portioned out into servings before drizzling the dressing over top.

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