Grilled Peach & Zucchini Salad with Herbed Almond Ricotta
Grilled Peach & Zucchini Salad with Herbed Almond Ricotta
GI
GingerCherry5442
This Grilled Peach & Zucchini Salad with Herbed Almond Ricotta is a celebration of California summer—vibrant, fresh, and full of Mediterranean-inspired flavors with a California twist. Smoky-sweet peaches and tender zucchini bring out the best in each other, while the homemade almond ricotta, brightened with fresh basil and mint, adds rich, creamy texture without dairy. Arugula and toasted pumpkin seeds contribute peppery bite and crunch, making this salad a satisfying, low-carb vegetarian dinner that's perfect for warm evenings. Each bite is bursting with herbs, grilled fruit, and healthy fats for a refreshing yet hearty meal.
Ingredients
Instructions
  1. Heat a grill or grill pan over medium-high heat. Toss peach wedges and zucchini rounds with 1 tbsp olive oil, black pepper, and garlic powder.
  2. Grill peaches and zucchini for 2-3 minutes per side until charred and tender but not mushy. Set aside to cool slightly.
  3. Meanwhile, make the almond ricotta: Blend raw almonds, lemon juice, 1 tbsp olive oil, water, basil, mint, and oregano in a high-speed blender until creamy. Season with additional lemon juice or herbs to taste.
  4. To assemble: Arrange arugula on a large platter. Scatter grilled zucchini and peaches over the greens. Top with red onion and dollops of herbed almond ricotta. Drizzle with remaining olive oil and sprinkle with toasted pumpkin seeds.
  5. Serve immediately, garnished with extra fresh herbs if desired.