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Grilled Peach and Mint Pistachio Pesto Summer Salad
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Grilled Peach and Mint Pistachio Pesto Summer Salad

Hey, friends! I'm excited to share with you a guest post for Grilled Peach and Mint Pistachio Pesto Summer Salad, from Lindsey, at The Little Pine! Enjoy ♥
Course Salad
Cuisine American
Keyword Grilled Peach and Mint Pistachio Pesto, Grilled Peach Salad, Grilled Peach Salad Recipe, How To Make Grilled Peach Salad
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 361kcal
Author Kathleen

Ingredients

  • 2 Bunches - Chopped Fresh Kale or Spinach
  • 2 - Sliced Fresh Peaches
  • 1 Can Garbanzo Beans
  • 1 Cups Blueberries
  • Seeds from 1 Pomegranate about 3/4 Cup Pomegranate
  • To Top Dry Roasted Salted Pistachio Nuts
  • To Top Goat Cheese Crumbled
  • For Sautéing Extra Virgin Olive Oil

Mint Pistachio Pesto

  • 3 Cups Fresh Mint
  • 1/2 Cup Dry Roasted Salted Pistachio Nuts
  • 1 Clove Garlic
  • 1/4 Cup Lemon Juice
  • 1 Tablespoon Extra Virgin Olive Oil
  • 2 Tablespoons Water
  • 1/8 teaspoon Salt

Instructions

For the Mint Pistachio Pesto:

  • Place all of your ingredients into the food processor. I use a stick blender for this and a large bowl which works perfectly.
  • Blend until all the ingredients are incorporated and the mint leaves have been broken down into very small pieces (think store-bought pesto size)
  • Set this aside while we prep everything else!
  •  

For the Salad:

  • Open the can of garbanzo beans and rinse thoroughly in a strainer.
  • In a medium-sized saucepan, heat 1 Tablespoon of olive oil, and pour the rinsed garbanzo beans in.
  • Keep these on low-medium heat, we are trying to crips these but they'll taste better if we slowly do so. The beans will pop once they've been heated to a certain level. Stir these and keep a close eye on them, pull them off the heat once they're starting to get darker in color.
  • In another medium-sized saucepan, add the chopped kale and 1 Tablespoon of olive oil. Toss this around until the leaves begin to soften, salt/pepper to taste and set aside.
  •  Brush (or spray) with olive oil your sliced peaches.
  • Heat up the BBQ, and place these directly on the grill - keep a close eye as these don't take long to soften, usually about 3 minutes each side.
  • Assemble the salad - Place the kale on the bottom, then garbanzo beans and peaches. Cover the salad with the rinsed blueberries, pomegranate seeds pistachios and goat cheese crumbles.
  • Enjoy!

Nutrition

Calories: 361kcal | Carbohydrates: 36g | Protein: 11g | Fat: 22g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 191mg | Potassium: 1067mg | Fiber: 10g | Sugar: 10g | Vitamin A: 8730IU | Vitamin C: 111mg | Calcium: 282mg | Iron: 5.7mg