Summer Grilled Peach & Corn Salad

Looking for a seasonal salad that’s perfect to bring to your next BBQ? Look no further, it’s

PEACHY

AVO-control

a-MAIZE-ing

easy PEA-sy

…. those might just be ingredient hints!

What I love most about this salad is that it’s super quick and can be made ahead of time, hello convenience!


what you’ll need

serves 4

  • 1 bunch dinosaur kale, massaged*

  • 1 package rigatoni

  • 2 -3 fresh peaches

  • 2 cobs of corn

  • 1 cup sugar snap peas

  • 2 avocados, peeled, pitted & sliced

  • 1 lemon

  • 2 tbsp olive oil

  • 2 tbsp toasted pine nuts*

  • 1/4 -1/2 cup pesto

  • fresh basil, garnish

the steps

  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pasta, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still slightly firm. Drain and cool by running cold water over the pasta in a colander set in the sink. At this time, you can transfer the salad to a container and place in the fridge to cool.

  2. To blanch the snap peas, bring a small pot of water to a boil. Drop the sugar snap peas into the pot of gently boiling water. Let them cook for just 1 1/2 minutes. Drain the sugar snap peas quickly in a colander & transfer the to a bowl of ice water. Leave the peas in the ice water for 2 minutes, then drain them in a colander & set aside.

  3. Prepare the grill & bring to medium heat. Start by cleaning the corn, don't worry about getting every piece of silk—it will burn away on the grill. Place the corn directly on the grill, turning occasionally until it's charred and cooked through, about 10 minutes. About half way though cooking, halve and pit the peaches. Remove the pit and brush each cut side with olive oil. Grill cut-side down, over medium heat, for 4 to 5 minutes or until tender. Remove the grilled corn & peaches, and set aside.

  4. Now it’s time to prepare the kale. Destem the kale and chop in to bite sized pieces. In a large bowl combine the kale with 1 tbsp olive oil, juice of half a lemon & pinch of salt.

  5. Using your hands, massage the kale until the kale softens.

  6. To toast the pine nuts, place them in a dry frying pan and cook for approximately 3 minutes over medium-heat, stirring frequently or shaking pan until golden. Keep an eye on pan at all times, and don’t let nuts be stationary in pan for too long otherwise they’ll toast unevenly and may burn.

  7. Now it’s time to assemble! Transfer the chilled pasta to a large salad bowl, toss with pesto until it’s incorporated. Gently mix in the kale. Roughly chop the snap peas and evenly distribute. Next, use a sharp knife to slice down along the cob. Sprinkle to corn on top of the salad. Arrange the sliced avocado & sliced grilled peaches.

  8. Sprinkle with toasted pine nuts & garnish with fresh basil.

  9. Serve & enjoy!

Make into a meal

  • Add a plant based protein to complete this dish.