Gather the family around the barbecue for this unique grilling recipe! Grilled bananas and peaches provide a punch of flavor while quinoa and almonds offer protein and a delicious almond milk and date salad dressing sweetens the whole deal. This recipe comes to us from our friends at Dole Fresh Vegetables.
Cooking Tip of the Week: Don’t grill fruit that is mushy and overripe, like a brown banana. Firm, newly ripened fruit works best on the grill.
Food for Thought: It’s fun to cook outside with your family and friends for a backyard BBQ! But grilling is about more than just cooking outside. The flames from the grill give the food you cook a certain “smoky” flavor that many people enjoy. Grilling fruit also cooks caramelizes the fruit’s natural sugar, which adds another yummy flavor to your meal. Of course, always think about safety. Only adults should use a grill, but kids can help prepare the foods you’ll be grilling.
Family Dinner Conversation Starter: What was your favorite activity we did this summer? What should we plan to do next summer?
For the Salad:
4 peaches, halved
2 firm bananas
4 thin slices red onion
1 teaspoon chili powder
1 teaspoon grated lime peel
1 avocado, peeled and sliced
1 pkg. (5 oz.) arugula
1-1/2 cups cooked red quinoa
For the Almond Milk-Date Dressing:
1/2 cup unsweetened almond milk
2-inch peeled knob fresh ginger
1 pitted date
2 tablespoons rice vinegar
1/4 cup sliced almonds
Adult: Heat grill to high heat.
Kid: Sprinkle peaches, bananas and onion slices with chili powder and grated lime peel.
Adult: Grill on both sides until charred and softened, about 5 minutes.
Together: Slice peach halves and set aside.
Together: Arrange arugula and avocado onto six serving plates.
Together: Add peach and banana slices, quinoa and dressing.
Kid: Sprinkle with almond slices and flaxseeds.
To make the Almond Milk-Date Dressing:
Together: In a food processor or an emulsifier blender, puree almond milk, sliced almonds, ginger, date and rice vinegar.