Grilled Stone Fruit, Corn, and Avocado Salad
Serves 4
8 mins prep
10 mins cook
18 mins total
The combination of grilled peaches, apricots, avocados, and roasted corn on a bed of baby arugula sprinkled with queso panel and pepitas, drizzled with a sweet and tangy dressing made with olive oil, lemon juice, honey, salt, chile pepper, Tajin, and fresh mint is fresh and light.
2 servings
Whisk together olive oil, lemon juice, honey, salt, chile pepper, Tajin, and fresh mint.
Brush fruit and avocado with dressing and grill on grill rack or griddle pan over medium-high heat until fruit is tender, but not mushy. Set aside and cool.
Plate several handfuls of baby arugula on a serving platter. Top with grilled fruit, followed by cheese, toasted pepitas, and a drizzle of honey chili lime dressing. Serve immediately.
