Follow by Email

Jul 14, 2017

Grilled Peach Salad with Radishes, Prosciutto & Jalapeno Vinaigrette


  • 1 tablespoon coconut oil, divided
  • 1.5 lbs. peaches at room temperature, sliced into wedges
  • 1 bunch radishes, thinly sliced rounds
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • 1 tablespoon minced jalapeno
  • 1/2 teaspoon maple syrup
  • 1/4 teaspoon salt
  • 2 oz. prosciutto, torn into pieces
  • Small handful Italian parsley leaves, for garnish

  • Heat a grill or cast iron skillet over medium-high heat.
  • Add 1.5 teaspoons 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.
  • Remove from heat and toss with radishes in a medium bowl.
  • Combine olive oil, lime juice, jalapeno, maple syrup and salt in a small jar, shake vigorously to emulsify.
  • Stir dressing into salad until well combined.
  • Before serving, top with prosciutto and parsley.
By Genevieve Doll