Grilled Peach and Scallop Salad

• 2 peaches, quartered with skin left on

• 1 T olive oil

• Kosher salt and black pepper

• 1⁄2 t smoked paprika

• 1 lb sea scallops

• 1 T avocado oil

• 1⁄2 English cucumber, sliced

• 1 avocado, diced

• 1⁄2 c cherry tomatoes, halved

• 2 c mixed salad greens

• 2 T crumbles goat cheese

• Chopped basil and/or parslely

Vinaigrette

• 1 t minced shallot

• 1 t Dijon mustard

• 1 T apple cider vinegar

• 3 T olive oil

• 1 t salt

• 1⁄2 t black pepper

Prepare the grill.

Toss peaches in a bowl with olive oil, salt and pepper, and smoked paprika. When grill is hot, cook peach quarters briefly on each side (about 3 minutes) to caramelize juices and make grill marks on the flesh. Remove to a plate.

Dry scallops with a paper towel. Brush both sides with a little avocado oil, then salt and pepper. Grill about 2 minutes per side, to just cook through. Remove to a plate.

Combine all vinaigrette ingredients in a small bowl and whisk. Taste for salt and pepper.

Arrange all salad ingredients (greens, cucumber, tomatoes, and avocado) on a serving platter. Top with grilled peaches and scallops. Add avocado and goat cheese, and drizzle with vinaigrette. Top with chopped herbs and serve.