Grilled Peach and Prawn Salad
A flavourful summer Grilled Peach and Prawn Salad with grilled peaches, Cajun prawns, and creamy peach dressing—easy, refreshing, and perfect for BBQ season!
Ingredients
Spicy Prawns
- 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
Salad
- 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
Instructions
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Place the prawns in a medium bowl and add the oil, Cajun spice, garlic and salt. Refrigerate until ready to grill.
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Combine all of the dressing ingredients in a blender and blend until smooth. Heat the grill to medium high.
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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.
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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.