Description
A light and refreshing summer salad, perfect for your next BBQ!
Ingredients
Scale
- 2 peaches, halved or quartered
- 8 cups arugula
- ¼ cup fresh mint, chopped or torn into small pieces
- 125g Burrata or fresh mozzarella (I used this Bari Mozzafina di latte)
- 300g prawns
- ½ jalapeño, minced
- 1 Tbsp extra virgin olive oil
- Salt and pepper to taste
Dressing
- 2 tbsp Extra Virgin Olive Oil
- Juice of 1 large lime
- 1–2 tsp honey
- Salt and pepper to taste
Instructions
- Preheat your BBQ to medium-high heat.
- Combine your olive oil and jalapeños in a small dish.
- Next, thread your shrimp onto wooden skewers. Brush with oil and jalapeño mixture.
- When your BBQ is preheated, brush your peaches with oil and place on the grill to cook for 10-12 minutes, remove when beginning to soften and some nice grill marks have formed.
- About half way through cooking your peaches, place your shrimp skewers on the grill and cook for 3-4 minutes on each side. Remove when pink on the outside and opaque on the inside.
- While your peaches and shrimp cook, Prepare your dressing by whisking ingredients together in a small bowl and setting aside. Next start plating your greens on a large platter and then add big chunks of mozarella. I just broke it up into pieces with my hands but you can slice it with a knife as well.
- When you’re ready to serve, toss with your dressing and finish off by placing your peaches and skewers on the platter and serve!
Notes
- Swap dressing for a simple drizzle of Extra Virgin Olive Oil, balsamic vinegar, salt and pepper as an alternative option
- Replace Shrimp with tofu for a vegan option
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salads, Main Dishes
- Method: BBQ
- Cuisine: North American