Grilled Peach and Burrata Salad
Grilled Peach and Burrata Salad
Servings
4
Ingredients
- 1 box of arugula (5 oz)
- 2 nectarines or peaches (semi firm)
- 4 oz burrata
- 2 ears of corn
- 1 avocado
For the Shrimp
- 1 lb. shrimp, peeled and deveined
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tbsp olive oil
- Salt and pepper
For the Dressing
- 1 large clove of garlic, minced or grated
- 1/4 cup balsamic vinegar
- 1/4 cup maple syrup
- 1/3 cup olive oil
- Salt/pepper
Instructions
Heat your grill (or skillet) on medium-high. Season the shrimp with oil, smoked paprika, chili powder, salt and pepper. Once the grill has heated, place the shrimp on the grill and cook for about 2 minutes a side until pink.
Meanwhile, husk the corn. Next, rub the corn with olive oil and grill for about 5-7 minutes, turning every so often so it chars evenly. Season with salt and pepper (optional to season with the smoked paprika as well). Let cool, and then remove the kernels from the ears using a knife.
Cook the nectarines. Using a knife, cut the peaches in half and remove the pit. Drizzle the flesh with oil. Place flesh side down onto an oiled grill and cook the peaches for about 4-5 minutes until it gets grill marks. Remove carefully with a spatula and tongs.
Make the dressing: Whisk all the ingredients for the dressing in a bowl.
To assemble: In a large salad bowl, toss the arugula with the diced avocado, corn, and enough dressing to moisten. Top the salad with seared peaches, torn burrata pieces, and grilled shrimp.
Equipment Needed
- Tongs/spatula
- Mason jar for dressing (or just a bowl and whisk)
- Knife/cutting board
- Large salad bowl
- A plate to season the chicken in
- 1 sheet tray lined with parchment paper
Shopping List
Produce
- 1 box of arugula (5 oz)
- 2 nectarines
- 2 ears of corn
- 1 ripe avocado
- 1 clove of garlic
- 1 lime
Seafood
- 1 lb. shrimp, peeled and deveined
Dairy
- 4 oz burrata
Pantry Staples
- Smoked paprika
- Chili powder
- Balsamic vinegar
- Maple syrup
- Olive oil
- Salt & pepper
