Low Carb Grilled Peach Salad
As summer winds down, it's the perfect time to savor light, flavorful dishes that highlight seasonal produce. This grilled peach salad, complemented by a tangy lemon honey vinaigrette, is an excellent example of Low-carb late summer recipes. Combining juicy peaches, creamy goat cheese, and crunchy walnuts, this salad is both refreshing and satisfying.
How to Make It
Step 1
To a blender, add the extra virgin olive oil, fresh lemon juice, 1 teaspoon Keto syrup , 1/2 tsp kosher salt, black pepper, red pepper flakes and blend until smooth. Store in an airtight container in the fridge.
Step 2
Deseed and cut each peach in half then the halves into 2 to make 4 quarters from each peach. Prepare a grill pan over medium-high heat on the stove top. Brush peaches with the melted butter. Place peaches directly over the heat for 3-5 minutes. If the grill pan gets too hot, lower the heat slightly and cook until you see desired grill marks. Remove from the grill to cool.
Step 3
Add a skillet to get hot. Add the chopped walnuts, 2 tablespoons of Keto syrup, cayenne pepper, 1/4 teaspoon kosher salt to the pan and toss evenly. Boil until the pan is dry, about 2 minutes. Transfer to a bowl and toss them with 1 teaspoon unsalted butter.
Step 4
Thinly slice the red onion. Add mixed greens to a large platter and toss in ¼ of the vinaigrette. Layer on peaches, red onions, walnuts, and goat cheese. Serve with a side of the remaining dressing and enjoy immediately.
Ingredients
- Extra virgin olive oil 9 tbsp
- Lemon juice 3 tbsp
- Keto Maple Flavored Syrup 1 tsp
- Coarse Kosher Salt 0.75 tsp
- Black pepper 0.25 tsp
- Peach 4 medium – 2 2/3" diameter
- Unsalted butter 1 tbsp
- Red onion 0.25 small
- Mixed greens 5 oz
- Goat cheese 0.33 cup, crumbled
- Walnuts 0.5 cup, halves