Place the balsamic vinegar in a skillet or small saucepan and sprinkle in the sugar.
Cook on medium heat until it comes to a boil, then quickly turn down to a simmer, and cook until reduced by half, about 10-20 minutes, but watch in case your stove cooks faster. The vinegar should coat the back of a spoon once it's ready.
Set aside in the fridge to cool.
Brush the flesh of the lemons and peaches with olive oil.
Heat a grill to medium high heat and place the fruit right on the grates.
Cook for 1-3 minutes or until marks appear, remove the lemons, then carefully flip the peaches using tongs.
Set aside on a plate to cool. We place ours in the fridge.
Fill a large salad platter, not bowl, with the greens and assemble by arranging the fruits over the top with the mozzarella, a drizzle of olive oil, balsamic reduction and salt and pepper.
Never slice and place your avocado until right before serving. Look in our post for our preferred brands of salt for this dish. Salt makes a world of a difference when it's good salt and it's not expensive!Left overs can be refrigerated for 1-2 days.
Grilled Peach Avocado Caprese Salad
Amount Per Serving (1 g)
Calories 145Calories from Fat 72
% Daily Value*
Saturated Fat 2g13%
Polyunsaturated Fat 5g
* Percent Daily Values are based on a 2000 calorie diet.
Author: Sweet Basil
Course: America's Best 4th of July Desserts, Recipes and Sides