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Grilled Peaches with Dandelion Greens and Ginger Dressing

Serves 4
Time 25 min
This sophisticated grilled salad provides another delicious reason to make the most of cookout season. The creamy ginger and date dressing packs a spicy bite and is excellent when served with grilled meats and vegetables, too.
Ingredients
  • 1 (2-inch) piece ginger peeled and halved through the middle
  • 1/2 cup toasted walnuts chopped, divided
  • 1/2 cup unsweetened almondmilk plus more to taste
  • 1 1/2 tablespoon cider vinegar
  • 1 teaspoon low-sodium tamari
  • 4 pitted dates roughly chopped
  • 2 peaches halved and pitted
  • 1 bunch dandelion greens torn into pieces
Method

Prepare a grill for medium heat cooking. Grill ginger, turning occasionally, until softened and charred all over, about 5 minutes; roughly chop. (Leave the grill on.) In a blender, purée ginger, 1/4 cup walnuts, almondmilk, vinegar, tamari and dates until very smooth to make a dressing; add an extra splash of almondmilk for a thinner dressing, if you like.

Grill peaches, flipping once, until softened and just charred, 5 to 10 minutes. Arrange greens in a bowl, top with warm peaches and remaining walnuts and drizzle with dressing0.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 (2-inch) piece ginger peeled and halved through the middle
  • 1/2 cup toasted walnuts chopped, divided
  • 1/2 cup unsweetened almondmilk plus more to taste
  • 1 1/2 tablespoon cider vinegar
  • 1 teaspoon low-sodium tamari
  • 4 pitted dates roughly chopped
  • 2 peaches halved and pitted
  • 1 bunch dandelion greens torn into pieces