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Grilled Peach, Strawberry & Arugula Salad with Pistachios & Goat Cheese.

  • 1 (5 oz) pkg
    baby arugula
  • 1
    English cucumber
  • 2 cloves
    garlic
  • 1 (4 oz) log
    goat cheese
  • 4
    peaches
  • ½ cup
    pistachios, unsalted
  • 1 (16 oz) pkg
    strawberries
  •  
    balsamic vinegar
  •  
    black pepper
  •  
    Dijon mustard
  •  
    extra virgin olive oil
  •  
    honey
  •  
    salt
  •  
    virgin coconut oil
  • 1
    Preheat a grill pan or skillet over medium heat.
  • 2
    Wash, halve, and pit peaches.
    4 peaches
  • 3
    Coat grill or bottom of skillet with oil. Place peaches cut side down on grill/skillet and cook until lightly browned and tender, 2-3 minutes per side. Transfer to a plate.
    1 tbsp virgin coconut oil
  • 4
    Wash and dry arugula. Transfer to a large bowl.
    1 (5 oz) pkg baby arugula
  • 5
    Wash cucumber and strawberries. Medium dice and add cucumber to bowl. Trim stem ends, slice, and add strawberries to bowl.
    1 English cucumber
    1 (16 oz) pkg strawberries
  • 6
    Peel and mince garlic. In a small bowl, prepare dressing by whisking together garlic, oil, vinegar, Dijon, salt, and pepper. Set aside.
    2 cloves garlic
    6 tbsp extra virgin olive oil
    2 tbsp balsamic vinegar
    2 tsp honey
    ½ tsp Dijon mustard
    ¼ tsp salt
    ¼ tsp black pepper
  • 7
    Slice and add peaches to bowl. Toss salad.
  • 8
    Shell pistachios. Crumble goat cheese.
    ½ cup pistachios, roasted unsalted
    1 (4 oz) log goat cheese
  • 9
    To serve, arrange salad on a plate, sprinkle goat cheese and pistachios over top, and drizzle with dressing. Enjoy!