There are salads… and then there are SALADS! You know what I mean? This Grilled Peach and Prawn Salad is brimming with summer flavours. It’s full of sweet corn, arugula, avocado, red onion, and a dynamite peach dressing. Get ready to impress your guests!
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! Honestly, this dish is a show-stopper.
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.
Homemade Peach Salad Dressing
This peach salad dressing takes summer flavours to the next level. You’ll need a blender, white wine vinegar, fresh lime juice, olive oil, peaches, honey, garlic and salt. Blend until smooth, and you just whipped up a DYNAMITE, fresh and vibrant dressing for your summer salad. Chef’s kiss!
How to Tell if Peaches Are Ripe
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 are looking for more peach recipe I have some great ones to share:
Please let me know if you make this recipe below in the comments section, I would love to hear from you!
Grilled Peach and Prawn Salad
This Grilled Peach and Prawn Salad is brimming with summer flavours. It's full of sweet corn, peppery arugula, red onion, creamy avocado and a dynamite peach dressing. Add feta should you wish!
- 24 raw large prawns peeled, deveined, tails removed
- 2 tablespoons olive oil
- 1 teaspoon Cajun spice
- 2 cloves garlic minced
- 1/2 teaspoon salt
Peach Salad Dressing
- 1 tablespoon white wine vinegar
- 3 tablespoons fresh lime juice
- ¼ cup olive oil or avocado oil
- 1 cup chopped fresh peaches, peeled
- 1 tablespoon honey
- 1 clove garlic minced
- salt to taste
- 6 cups arugula, loosely packed
- 3 cooked cobs of corn
- ¼ cup finely sliced red onion
- 1 avocado sliced
- 2 large peaches sliced into wedges
- 3 tablespoons melted butter
- 1/3 cup roughly chopped cilantro
Place the prawns in a medium bowl and add the oil, Cajun spice, garlic and 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.
Grill 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 aside. 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 aside.
Place 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.