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.

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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.

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

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