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Grilled Banana and Peach Salad with Arugula

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Total Time (minutes)
25
Difficulty
2
Servings
6
Ingredients
15
Total Prep Time: 20 minutes
Calories Per Serving: 220
Nutrients

Nutrition Facts

Serving Size 274g

Amount per serving
Calories 220 Calories from fat: 70
% Daily Value*
Fat 8 g 12 %
Saturated 1 g 5 %
Trans 0 g
Polyunsaturated Fat 1.5 g %
Monounsaturated Fat 4 g %
Cholesterol 0 mg 0 %
Sodium 35 mg 1 %
Potassium 710 mg 20 %
Carbohydrate 35 g 12 %
Fiber 7 g 28 %
Sugars 15 g
Protein 6 g
Vitamin A 25 %
Vitamin C 30 %
Calcium 10 %
Iron 10 %
Vitamin D 2 %
Vitamin E 20 %
Vitamin K 40 %
Riboflavin 15 %
Niacin 10 %
Vitamin B6 15 %
Folate 20 %
Phosphorus 15 %
Magnesium 20 %
Copper 15 %
Manganese 35 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Ingredients

  • 4 peaches, halved 
  • 2 firm DOLE® Bananas, peeled and sliced lengthwise 
  • 4 thin slices DOLE Red Onion 
  • 1 teaspoon chili powder 
  • 1 teaspoon grated lime peel 
  • 1 avocado, peeled and sliced 
  • 1 pkg. (5 oz.) DOLE Arugula 
  • 1-1/2 cups cooked red quinoa 
  • Almond Milk-Date Dressing (recipe below) 
  • 1 tablespoon sliced almonds 
  • 2 teaspoons flaxseeds
  • Directions

    1. Heat grill to high heat. Sprinkle peaches, bananas and onion slices with chili powder and grated lime peel. Grill on both sides until charred and softened, about 5 minutes. Slice peach halves and set aside.
    2. Arrange arugula and avocado onto six serving plates. Add peach and banana slices, quinoa and dressing. Sprinkle with almond slices and flaxseeds.

    Almond Milk-Date Dressing: In a food processor or an emulsifier blender, puree 1/2 cup Unsweetened Original Almond Breeze® Almond Milk, 1/4 cup sliced almonds, 2-inch peeled knob fresh ginger, 1 pitted date and 2 tablespoons rice vinegar.

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    Grilled Banana and Peach Salad with Arugula Mini GH LOGO Prep Time:20 minutes Cook time:25 minutes Serves: 6
    Nutrition facts: 220 Calories, 8 grams fat
    Ingredients: 4 peaches, halved , 2 firm DOLE® Bananas, peeled and sliced lengthwise , 4 thin slices DOLE Red Onion , 1 teaspoon chili powder , 1 teaspoon grated lime peel , 1 avocado, peeled and sliced , 1 pkg. (5 oz.) DOLE Arugula , 1-1/2 cups cooked red quinoa , Almond Milk-Date Dressing (recipe below) , 1 tablespoon sliced almonds , 2 teaspoons flaxseeds, Directions:Heat grill to high heat. Sprinkle peaches, bananas and onion slices with chili powder and grated lime peel. Grill on both sides until charred and softened, about 5 minutes. Slice peach halves and set aside.Arrange arugula and avocado onto six serving plates. Add peach and banana slices, quinoa and dressing. Sprinkle with almond slices and flaxseeds.Almond Milk-Date Dressing: In a food processor or an emulsifier blender, puree 1/2 cup Unsweetened Original Almond Breeze® Almond Milk, 1/4 cup sliced almonds, 2-inch peeled knob fresh ginger, 1 pitted date and 2 tablespoons rice vinegar.