Meatless Monday: Grilled Peach and Mint Salad

So it's late August - wow, how did we get here?

I'm not even close to being ready for summer to end.

There are a few benefits to late summer though - other than the warm sunny days - and one of them is glorious, local peaches. Not only are they sweet and juicy they also come with health benefits including fibre and vitamin C. And at a mere 39 calories - they are a way better option when you have a  sugar craving than candy or refined sugar.

Now how do we turn this fuzzy summer fruit into dinner? We grill it! Its easy, quick and really brings out their flavour and sweetness. No grill? No problem, just use a gill pan on the stove to get the same result.

Grilled peaches are a wonderful addition to any salad but below is the recipe for my favourite. It includes white beans for protein, iron and fibre and walnuts for antioxidants and omegas. It is a perfect late summer salad - enjoy…

Grilled Peach & Mint Salad
Serves 4 as an appetizer, 2 as a meal

Ingredients
2 medium peaches (ripe, but not too soft)
4 cups arugula
1/2 medium cucumber, halved and sliced
8 fresh mint leaves, cut into thin ribbons
1/4 cup organic walnut halves
1 cup of organic canned white beans
juice from 1/2 a lemon
1/2 tsp of garlic powder
sea salt

Instructions
Warm up the grill (or grill pan) to medium heat.
Cut each peach into 6 equal segments and gently dress with the olive oil and a pinch of sea salt.
Grill the segments for about 90 seconds on each side. Remove from the grill and set aside.
In a large bowl combine arugula, mint, cucumber and beans. Mix in the lemon juice and garlic powder.
On a large serving plate place the arugula salad mixture and then top with the walnuts and grilled peaches.

Sending you sunshine, happiness and grilled peach love,
Kim

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