There are salads… and then there are SALADS! You know what I mean? This Grilled Peach and Corn Salad with Spicy Prawns and Peach Dressing (a mouthful, I know) is brimming with all the summer flavours that we crave all-year round and is SO PRETTY! Get ready to impress you guests!
Fresh peaches define late summer in the Okanagan, where the rosé is flowing freely and the barbecue has earned its keep. I can’t believe we are already in peach season… summer where have you gone? Peaches are just starting to fall off the tree and are filling the air with a beautiful fragrance. There’s nothing like biting into a warm sun-ripened peach fresh off the tree. It’s the definition of happy. Which is why I was over-the-moon excited to partner with BC Tree Fruits to create this recipe to celebrate peach season! Peppery arugula is a welcome contrast against the sweet peaches, creamy avocado and spicy cajun grilled prawns that is dressed with the most amazing and simple peach salad dressing!
You’ll want to look for peaches that are ripe but still firm. How can you tell? The stem of the peach should be brown, not green, and the peach should give a little under the pressure of your thumb when squeezed. If you want to speed up the ripening process simply put your peaches in a brown paper bag at room temperature and keep it closed (throw a ripe banana in there to speed it up even more).
Peaches are filled with fibre, vitamin A, vitamin C and potassium. Oh and they taste amazing! If you have peaches to spare try these Peach Scones or this Peach Yogurt Upside Down Cake if you’re looking for something baked or this Peach Cherry Salsa that will blow your guests minds!
Please let me know if you decide to make this below in the comments section, I would love to hear from you!
Grilled Peach, Corn and Arugula Salad with Spicy Prawns and Creamy Peach Dressing
Summer in a dish, this fresh and flavourful salad will be on repeat for the duration of peach season! Serve it on a platter instead of a salad bowl to really show it off.
- 24 raw large prawns peeled, deveined tails removed
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Cajun spice
- 2 cloves garlic crushed
- 1/2 teaspoon sea salt
Peach Salad Dressing
- 1 tablespoon white wine vinegar
- 3 tablespoons fresh lime juice
- ¼ cup extra virgin olive oil or avocado oil
- 1 cup peeled diced fresh BC Tree Fruits peaches
- 1 tablespoon honey
- 1 clove crushed garlic
- salt to taste
- 3 cooked cobs of corn
- 6 cups arugula, loosely packed
- ¼ cup finely sliced red onion
- 1 ripe avocado sliced
- 2 large ripe freestone BC Tree Fruits peaches sliced in large segments
- 3 tablespoons melted butter or vegan butter
- 1/3 cup roughly chopped cilantro
Place the prawns in a medium bowl and add the oil, spice, garlic and sea salt. Refrigerate until ready to grill.
Combine all of the dressing ingredients in a blender and blend until smooth. Heat the grill to medium high.
Cook the cobs of corn directly on the grill on all sides until they are slightly charred, about 3-5 minutes per cob. Set aside to cool on a platter. Brush the peaches with the melted butter and grill the peaches, cut sides down, until grill marks appear. Remove from the grill and set them on the platter. Last, grill the prawns on each side until they are opaque and are slightly charred, 3-5 minutes in total, flipping half way through. Remove from the grill and set on the platter.
Lay the arugula on a large serving platter. Using a sharp knife, cut the kernels off of the grilled corn by holding the cob vertically and cutting down the cob. Sprinkle the corn, red onion and avocado on top of the arugula and top with the grilled peaches and grilled prawns. Garnish with the cilantro scattered on top. Serve with the salad dressing to taste.
Thank you BC Tree Fruits for sponsoring this post!