Grilled Peach and Mizuna Salad

By • August 3, 2015 0 Comments

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Author Notes: A summer appetizer salad, with grilled peaches and fennel, greens, basil, and toasted pumpkin seeds. Hits all the flavors.The Gantzery


Serves 2


  • 1 piece firm peach (ideally a 'freestone' variety
  • 1 bunch Mizuna, roughly chopped (spinach works, too)
  • 1 piece radicchio, roughly chopped
  • 1 piece fennel, cut in half, then sliced
  • 1/3 cup pumpkin seeds
  • 2/3 cup basil, roughly chopped
  • 2 tablespoons olive oil, divided
  • 2 pinches sea salt


  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 pinch sea salt
  1. Pre-heat grill pan on low
  2. Cut the fennel in half, then slice.
  3. In a large bowl, combine the fennel with 1 Tbsp olive oil and a pinch of salt. Mix well.
  4. Cut the peach around the stone. Remove the pit, then cut each half into 5 wedges - 10 wedges total.
  5. In a large bowl, combine the peach wedges with 1 Tbsp olive oil and a pinch of salt. Mix gently.
  6. Toast the pumpkin seeds in a pan over medium heat. Stir every 20-30 seconds for about 2 minutes. Remove and let cool.
  7. Spread fennel evenly on grill pan. Stir every minute, for about 4-6 minutes. Remove and let cool.
  8. Grill peaches 1 minute on first side, and 30 seconds on the second side.
  9. Assemble salad on two plates - greens, then fennel, the avocado, then basil, peaches, pumpkin seeds.
  10. Drizzle dressing over everything.

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