by Kenny Woods | July 20, 2018 1:45 pm
1 ripe peach, halved and pit removed
1 ripe apricot, halved and pit removed
1 ripe red plum, halved and pit removed
¼ bulb fennel shaved thin and fronds saved for garnish
1 radish, shaved into coins
1 lemon, for zesting
¾ c vegan coconut yogurt
½ c olive oil
Fresh cracked pepper
Heat grill to high heat and let temperature grow. On a clean cutting board cut stone fruit.
Follow the seed slowly, then twist each side of the fruit, breaking into two pieces.
Remove pith and discard. In a small mixing bowl, add stone fruit, olive oil, salt, and pepper.
Toss stone fruit to cover with oil and seasonings.
When grill has reached high heat you are ready to cook the stone fruit. Before grilling the fruit, make sure you allow extra oil to drip off. If you miss this step you will cause flare-ups. Grill peach flesh side down, creating dark grill marks. Once the stone fruit is grilled, place in a small bowl, do not cover, keep at room temperature.
In a small bowl place coconut yogurt and zest ½ the lemon into the yogurt or to taste. Mix well with a spoon, set aside. Gather fennel and radish. Cut the top off from the fennel, saving the greens (fronds). Using a Japanese mandoline, shave the radish and fennel paper thin, and set aside for plating. Gather all ingredients and your desired plate for the salad.
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