Go Back
+ servings
Grilled Peach and Sweet Corn Salad with Zesty Avocado Vinaigrette, Vegan, GF

Grilled Peach and Sweet Corn Salad with Zesty Avocado Vinaigrette, Vegan, GF

Summer's bounty grilled to enhance their sweetness, tossed in a vibrant vinaigrette.

Course Salad
Cuisine American
Keyword Avocado, nectarine, peach, Sweet corn
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 people



  • 2 ears sweet corn peeled
  • 6 stone fruit sliced in half and pitted. I used peaches, nectarines and apricots.
  • 1 ripe avocado, sliced
  • 2 cups left over rice. I used black rice from the night before. Quinoa, chickpeas, brown rice, barley, all of these would make good additions.
  • 2 radishes, thinly sliced optional
  • 1/2 cup sliced cucumber
  • 1/2 cup red onion, sliced to desired thickness

Avocado Vinaigrette

  • 1 ripe avocado
  • 2 cloves mashed garlic
  • black pepper to taste
  • 1 pinch salt
  • 1 juice of one lime
  • 1 handful free chopped herbs, I used cilantro
  • 1/2 cup peeled cucumber, chopped
  • 1-3 tbsp water to thin to desired consistency


  1. Heat up your grille. I use a little hibachi that I bought because it reminds me of my childhood.

    Over a hot grill place your corn and turn occasionally until charred and tender but still moist about 6-8 minutes total.

  2. Grille your stone fruit for about 3 minutes until slightly charred but still firm. While your corn and fruit are grilling make your vinaigrette.

  3. Puree all of the vinaigrette ingredients until smooth, add the water by the tbsp until you have the desired pourable consistency you seek. 

  4. Once cool enough to handle: slice the corn niblets off of the ears and slice the peaches as well. Mound your rice or other grain in the center of your platter and arrange your vegetables and fruit around in a pleasing pattern. Drizzle on vinaigrette.