This grilled peach and prosciutto salad combines sweet and tender grilled peaches, crispy prosciutto, creamy goat cheese, bright basil, shallot and the perfect fig dressing to pull it all together. This salad packs the ultimate summer flavors, is nutrient dense and gluten-free!
Slice the peaches in half along the seem. Pull the halves apart and remove the pit. Slice each half into 3 even slices.
Place the sliced peaches in a resealable gallon-sized bag and gently coat with 2 tbsp. of avocado oil.
Grill peaches for 5-6 minutes per side or until the peaches have softened, developed grill marks and loose their shape slightly.
Remove peaches from the grill and set aside to be assembled with the salad.
Dressing
Combine all ingredients for the dressing and whisk together until smooth and lump free. Set aside.
Salad
Heat a skillet over medium heat. Tear apart the prosciutto and add to skillet. Cook until the prosciutto becomes crispy. This should only take about 30 seconds. Remove from pan and allow to cool.
Halve the tomatoes. Peel and thinly slice the shallot. Slice the basil leaves.
Combine all ingredients for the salad in a large salad bowl with the exception of the peaches. Toss the salad with the dressing so that it is completely coated but not soggy. Arrange the peaches throughout the salad and serve.