My refrigerator is currently stuffed with greens.

It’s so hard to choose which greens to buy when they’re all local, in season, and on sale. It’s the green summer vegetable trifecta.

So, I buy all the greens.

grilled peach + pistachio salad | edible perspective

This means one thing.

Salads are in full force.

grilled peach + pistachio salad | edible perspective

And my wimpy dinner salad is just not cutting it. I need something new + fresh.

Enter, peaches.

Ahhhh, finally. I wait for these Colorado beauties all year long.

grilled peach + pistachio salad | edible perspective

I’m not the biggest hot-fruit-fan, but when it comes to peaches, pineapple, and a few other juicy favorites I’m all about it.

grilled peach + pistachio salad | edible perspective

Grilling peaches lends a bit of a savory bite, betting to be placed atop of a bright green salad.

Or, covered in ice cream.

That can be your dessert.

grilled peach + pistachio salad | edible perspective

And besides peaches, I also have an uncontrollable love for pistachios. I hope I’m not alone. Did you ever used to buy the red-shelled pistachios? I still have no idea if that is a natural thing, or if the shells are really dyed red.

I mean, it doesn’t seem natural, but WHY would the shells be dyed red on purpose?

I’m going to check the Googles on that one.

And, wait…I’m sort of having flashbacks to green pistachios as well. Maybe around the holidays??

I remember specifically telling my mom to buy the red pistachios so we could gorge ourselves on them and have stained red hands all day long. Ohhh, the things that amused us as kids.

grilled peach + pistachio salad | edible perspective

Okay, so I checked.

Apparently, the shells used to be dyed to cover stains on the shells from being picked by hand.

Interesting.

But wait, there’s more!

Pistachios aren’t nuts! They’re drupes! And the inside “pistachio meat” is actually a SEED!

Mind blown!

grilled peach + pistachio salad | edible perspective

It’s Monday.

Time to press reset.

Starting with this salad.

grilled peach + pistachio salad | edible perspective

Print this!

Grilled Peach + Pistachio Salad

gluten-free // yields 2 servings

for the dressing:

3 tablespoons extra virgin olive oil
3 tablespoons champagne vinegar
1 1/2 teaspoons honey
1 teaspoon lemon zest
1/4 teaspoon salt

Place dressing ingredients in a jar and shake until fully combined or vigorously whisk. Set aside.
Keep leftovers sealed in the fridge for up to 1 week.

for the salad:

1 large peach, ripe but not mushy
2 teaspoons honey
arugula greens
1/3 cup roasted, salted pistachios, coarsely chopped
feta cheese, crumbled
basil leaves
salt + pepper, to top

Preheat your grill to med-high/400* F.
Slice your peach in half and discard the pit.
Spoon a scant 1 tablespoon of the dressing over each peach half and rub on all sides.
Drizzle the cut side of each peach half with 1 teaspoon of honey and rub in.
Grease your grill grates, then place the peach halves on the grates, cut side down.
Grill for about 2 minutes then turn 90 degrees and grill for another 2 minutes. Flip on its end and grill for another minute.
Remove from the heat.
Assemble each salad with the arugula, 1 peach half, feta, pistachios, and a sprinkling of basil leaves. Top with a sprinkle of salt and fresh ground black pepper.
Shake dressing, then spoon over top and serve immediately.

grilled peach + pistachio salad | edible perspective

More green recipes coming soon.

Ashley

iPhone capture

salad

Lemon Roasted Chickpeas

gluten-free, vegan // yields 1 1/2 cups

1 1/2 cups chickpeas, rinsed + drained

2 tablespoons fresh lemon juice

2 teaspoons extra virgin olive oil

1/8-1/4 salt + pepper

lemon zest, optional

Preheat your oven to 350* F.

Place chickpeas on a rimmed baking sheet and toss with 1 tablespoon lemon juice, the olive oil, salt + pepper until well coated.

Spread in an even layer and roast for 15 minutes, stir, then roast again for another 15 minutes.

Toss with remaining 1 tablespoon of lemon juice and roast for another 5-15 minutes, until desired doneness has been reached.

Taste and toss with more salt + pepper if desired. For a more fragrant lemon flavor toss with a small amount of fresh lemon zest. Let cool before placing on the salad.

Lemon Shallot Dressing

gluten-free, vegan-option // yields +1/2 cup

5 tablespoons extra virgin olive oil

1/4 cup fresh lemon juice

2 teaspoons minced shallot

1 1/2 teaspoons honey/agave

1/4 teaspoon salt + pepper

Combine all ingredients in a jar, seal the jar, and shake vigorously to incorporate the honey.

Refrigerate until ready to serve and shake before pouring. Flavors deepen as it sits.

Strawberry Spring Salad

gluten-free, vegan-option // yields +1/2 cup

Arugula or baby greens mix