Grilled California Avocado, Peach and Burrata Salad

Written by on in Recipes

Make the most of Picnic Season this July!

Nothing is more picnic perfect than a gorgeous summertime spread featuring in-season favorites like this cool and creamy Grilled California Avocado, Peach and Burrata Salad.

Grilling sustainably farmed California Avocados brings out their natural hint of smoky flavor. Pair with caramelized peaches, creamy burrata, and fresh lettuces dressed in a lemon vinaigrette for a colorful salad that’s the highlight of any outdoor (or indoor) gathering!

 

Ingredients

Grilled Avocado, Peach and Burrata Salad

  • 1/2 cup lemon vinaigrette salad dressing (store bought or use simple recipe below)
  • 2 large, firm-ripe peaches, quartered and seeded
  • 2 firm-ripe, Fresh California Avocados, seeded, peeled and quartered
  • 1 (5 oz.) container spring mix lettuces and greens
  • 8 oz. fresh burrata cheese (may use large or small burrata cheese balls)
  • Fresh ground black pepper, to taste
  • 1/8 tsp. flaky smoked salt or sea salt, optional

Homemade Lemon Vinaigrette (Yield ½ cup dressing)

  • 2 Tbsp. red wine vinegar
  • 1 Tbsp. Dijon mustard
  • 1 small clove garlic, minced
  • 1 Tbsp. fresh lemon juice
  • 1 tsp. lemon zest
  • 1/2 Tbsp. honey
  • 1/4 tsp. sea salt
  • 1/8 tsp. black pepper
  • 1/4 cup extra virgin olive oil

 

Instructions

Grilled Avocado, Peach and Burrata Salad:

  1. Preheat gas, electric or charcoal grill to medium-high.
  2. Prepare Homemade Lemon Vinaigrette recipe below, if using.
  3. Brush the peach and avocados quarters liberally with some of the salad dressing; reserve remaining dressing for the salad.
  4. Place the peach quarters on the grid flat sides down. Grill about 2 ½ minutes per side, then gently turn peaches to the other flat sides and grill about 2 ½ minutes more or until tender.
  5. Add the avocado quarters to the grid flat sides down. Grill just until grill marks appear, about 1 minute. Gently turn avocados to the other flat sides and grill for about 1 minute more then remove from grill.
  6. Mix the salad greens with as much of the reserved salad dressing as you want, then place on a serving platter.
  7. Place the burrata cheese on the lettuce in the center of the platter, or if using mini burrata balls scatter them around the platter.
  8. Arrange the grilled peach and avocado quarters on the platter. Sprinkle the salad with black pepper and smoked salt or flakey sea salt, if using.
  9. Serve immediately.

Homemade Lemon Vinaigrette:

  1. In a small bowl whisk together all ingredients except the olive oil. (May use a blender instead.)
  2. Whisk in the olive oil in a slow stream until the dressing emulsifies. If preparing in advance, whisk again just before serving.

Serving Suggestion: Top with roasted seeds, chopped nuts, or candied nuts.

Beverage Pairing: Moscato wine or Chardonnay

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Stop by your local Mollie Stone’s Markets and pick up some fresh California Avocados for your next outdoor adventure! Click HERE to find a market near you!

Content courtesy of California Avocados.