Grilled Peach Salad


  • 3 peaches
  • 3 cups lettuce
  • 3 cups arugula
  • 1 avocado
  • ½ cup goat cheese
  • ½ cup almonds
  • ¼ cup apple cider vinegar
  • juice of 2 lemons
  • 2 tbsp mustard
  • 3 tsp honey
  • ½ cup olive oil
  • 1 plain yogurt
  • Slice peaches into ¼-in (0.5 cm).
  • On the Instant Vortex control panel, press Air Fry, then set the time to 5 Minutes and the temperature to 390ºF (200°C).
  • Once Add Food appears on the display, spread out the peaches on the rack without crowding them. The idea is that they are soft on the inside and well-grilled on the outside. Once the time is up, remove and let cool.
  • Then, to toast the almonds, program the Instant Vortex again for 3 Minutes at 395°F (200°C).
  • Once Add Food appears on the display, spread out the almonds. Remove and let cool.
  • While the peaches and almonds are cooling, cut and wash the lettuce and arugula.
  • To make the dressing, mix the ingredients until mixture is smooth.
  • Assemble the salad on a plate: Lettuce and arugula at the bottom; then add the peaches, the cubed cheese, the sliced avocado, and the nuts.
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