Grilled Avocado, Peach and Burrata Salad

By Lunds & Byerlys

June 13, 2025

Grilling avocados brings out a hint of smoky flavor, and grilling peaches caramelizes them. Together with creamy burrata cheese, the grilled avocados and peaches with lemon-vinaigrette-topped baby lettuces make a colorful avocado salad that sings of summer.


SERVINGS

4

PREP TIME

10 min

COOK TIME

5 min

Ingredients

  • 2
    large, ripe peaches, quartered and seeded
  • 2
    ripe fresh California avocados, seeded, peeled and quartered
  • 1
    5-oz. container spring mix greens
  • 8
    oz. fresh burrata cheese (may use large or small burrata cheese balls)
  • Fresh ground black pepper, to taste
  • 1/8
    tsp flaky smoked salt or sea salt, optional

For the Lemon Vinaigrette:

  • 2
    tablespoons red wine vinegar
  • 1
    tablespoon Dijon mustard
  • 1
    small clove garlic, minced
  • 1
    tablespoon fresh lemon juice
  • 1
    teaspoon lemon zest
  • 1/2
    tablespoon honey
  • 1/4
    teaspoon sea salt
  • 1/8
    teaspoon black pepper
  • 1/4
    cup extra virgin olive oil

Directions

  1. 1

    Heat gas, electric or charcoal grill to medium-high.

  2. 2

    Prepare the Lemon Vinaigrette: In a small bowl, whisk together all ingredients except the olive oil to combine. Whisk in the olive oil in a slow stream until the dressing emulsifies. If preparing in advance, whisk again just before serving.

  3. 3

    Brush the peach and avocados quarters liberally with some of the salad dressing; reserve remaining dressing for the salad.

  4. 4

    Place the peach quarters on the grid flat sides down. Grill about 2 ½ minutes per side, then gently turn peaches to the other flat sides and grill about 2 ½ minutes more or until tender.

  5. 5

    Add the avocado quarters to the grid flat sides down. Grill just until grill marks appear, about 1 minute. Gently turn avocados to the other flat sides and grill for about 1 minute more then remove from grill.

  6. 6

    Mix the salad greens with as much of the reserved salad dressing as you want, then place on a serving platter.

  7. 7

    Place the burrata cheese on the lettuce in the center of the platter, or if using mini burrata balls scatter them around the platter.

  8. 8

    Arrange the grilled peach and avocado quarters on the platter. Sprinkle the salad with black pepper and smoked salt or flakey sea salt, if using. Serve immediately.

Chef’s note: Watch the peaches carefully on the grill, adjusting heat as needed as they can easily go from caramelized to burnt.


Recipe provided by California Avocado Commission


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