Salad with baby spinach, grilled peaches and mozzarella balls
Looking for a **fresh lunch** idea that's both simple and delicious? This **salad with baby spinach, grilled peaches, and mozzarella** is ready in just **20 minutes**! It's the perfect **easy salad** for a quick, **dairy-free, gluten-free, vegetarian, vegan, and egg-free** meal. Get the recipe now and enjoy a burst of summer flavors!
Dietary Information
Servings:
- 1
To prepare the salad with baby spinach, grilled peaches and mozzarella balls, first pour the walnut kernels into a pan and toast over low heat 1; they will be added at the end to your salad. Meanwhile, cut the nectarine peaches in half 2, remove the pit and from each half, get 6 wedges 3.
- 2
Transfer the peaches to a bowl, season with salt, pepper, oil 4 and savory 5, then mix 6. Let it flavor for a few minutes.
- 3
Meanwhile, prepare the walnut sauce: in a mixer, pour the walnuts (not toasted) 7, the cane sugar 8 and the sunflower oil 9.
- 4
Also add a pinch of salt 10 and blend everything until you get a smooth sauce 11. Transfer to a small bowl and set aside 12.
- 5
Heat a grill well, place the peach wedges inside 13 and cook for 1-2 minutes per side, turning halfway through cooking when they are well grilled 14. Wash the baby spinach well and dry it. Transfer them to a bowl and add the grilled peaches 15.
- 6
Add the toasted walnuts 16 and the mozzarella balls 17. Season with lemon juice 18.
- 7
Pour the walnut sauce 19 and mix gently with 2 spoons 20. Transfer to a serving dish and serve your salad with baby spinach, grilled peaches and mozzarella balls 21!
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