PORTLAND, Ore. (KOIN) — Is there anything better this time of year than fresh ripe local fruit? It’s hard to beat!

Emily Burris met up with nutritionist and bestselling author Rania Batayneh at the all-new Basco Appliances showroom in Lake Oswego to whip up a fruity fresh dish that will definitely impress. Grilling fruit is a great way to bring out the natural sweetness and slightly caramelize fruit. Full of color and flavor, this salads pairs perfectly with any protein. 

Summer Salad with Grilled peaches

Ingredients 

  • 2 tablespoons avocado oil
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • 2 teaspoons honey
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 4 large, firm peaches, halved,
  • Avocado oil cooking spray
  • 6 cups of baby arugula
  • 1 cup fresh blackberries
  • 1/2 cup dried cranberries
  • 2 tablespoons roasted, unsalted sunflower seed kernels
  • 3/4-ounce Parmesan-Reggiano cheese, shaved (about 1/4 cup)
  • Balsamic vinaigrette of your choice

Directions to make the grilled peaches: 

If you don’t have a grill, you can also use an indoor grill pan 

  1. Spray your grilling pan with avocado oil spray. 
  2. Whisk together avocado oil, lemon juice, honey, salt, and pepper in a medium bowl until combined. Brush peaches evenly with a small amount of the dressing. 
  3. Spray your grilling pan with avocado oil spray. 
  4. Whisk together avocado oil, lemon juice, honey, salt, and pepper in a medium bowl until combined. Brush peaches evenly with a small amount of the dressing. 

Final preparation

  • Combine arugula in a medium bowl. Toss in dressing of your choice. Coat lightly. Arrange on a platter, and top with peaches, blackberries, sunflower seeds, and cheese.