Grilled Peach Salad with Radishes, Prosciutto and Jalapeno Vinaigrette


Peaches take center stage in this salad, pairing beautifully with crisp radishes, rich prosciutto and tart lime.

Category: Tags: , , , , , , , ,


For a simple summer dinner, grill chicken breast alongside peaches. If you prefer, peaches can be seared in a cast-iron skillet. This dish is best served immediately.

Grilled Peach Salad with Radishes, Prosciutto and Jalapeno Vinaigrette
Recipe Type: Salad
Author: Genevieve Doll
Serves: 4
  • 1 tablespoon coconut oil, divided
  • 1½ pounds peaches at room temperature; sliced into wedges, divided
  • 1 bunch radishes, thinly sliced rounds
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • 1 tablespoon minced jalapeno
  • ½ teaspoon maple syrup
  • ¼ teaspoon salt
  • 2 ounces prosciutto, torn into pieces
  • Small handful Italian parsley leaves, for garnish
  1.  Heat a grill or cast-iron skillet over medium-high heat. Add 1½ teaspoons of the coconut oil and half of the peaches. Sear on both sides until you see light-colored grill marks or browning. Repeat with remaining coconut oil and peaches.
  2. Remove from heat, and toss with radishes in a medium bowl.
  3. Combine olive oil, lime juice, jalapeno, maple syrup and salt in a small jar; shake vigorously to emulsify.
  4. Stir dressing into salad until well combined. Before serving, top with prosciutto and parsley.

PER SERVING: 147 cal; 4g prot; 7g fat; 19g carb (15g sugars); 297mg sodium; 3g fiber


There are no reviews yet.

Be the first to review “Grilled Peach Salad with Radishes, Prosciutto and Jalapeno Vinaigrette”

Your email address will not be published. Required fields are marked *