Grilled Peach Salad
For the salad:
  • 3 peaches
  • 3cups lettuce
  • 3cups arugula
  • 1 avocado
  • ½cup goat cheesecubed
  • ½ cup almonds
For the dressing:
  • ¼cup apple cider vinegar
  • juice of 2 lemons
  • 2tbsp mustard
  • 3tsp honey
  • ½cup olive oil
  • 1 plain yogurt
  1. Slice peaches into ¼-in (0.5 cm).
  2. On the Instant Vortex control panel, press Air Fry, then set the time to 5 Minutes and the temperature to 390ºF (200°C).
  3. Once Add Food appears on the display, spread out the peaches on the rack without crowding them. The idea is that they are soft on the inside and well-grilled on the outside. Once the time is up, remove and let cool.
  4. Then, to toast the almonds, program the Instant Vortex again for 3 Minutes at 395°F (200°C).
  5. Once Add Food appears on the display, spread out the almonds. Remove and let cool.
  6. While the peaches and almonds are cooling, cut and wash the lettuce and arugula.
  7. To make the dressing, mix the ingredients until mixture is smooth.
  8. Assemble the salad on a plate: Lettuce and arugula at the bottom; then add the peaches, the cubed cheese, the sliced avocado, and the nuts.