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5 from 1 vote

Grilled Stone Fruit, Corn, and Avocado Salad

The combination of grilled peaches, apricots, avocados, and roasted corn on a bed of baby arugula sprinkled with queso panel and pepitas, drizzled with a sweet and tangy dressing made with olive oil, lemon juice, honey, salt, chile pepper, Tajin, and fresh mint is fresh and light.
Prep Time8 mins
Cook Time10 mins
Total Time18 mins
Course: Side Dish
Cuisine: American
Servings: 4 to 6 servings
Calories: 415.34kcal


  • ¼ cup extra virgin olive oil
  • 1 lemon juiced
  • 2 tablespoons honey
  • ¼ teaspoon kosher salt
  • ¼ teaspoon Ancho chile pepper
  • ¼ teaspoon Tajin
  • 1 tablespoon minced fresh mint
  • 2 peaches pitted, and sliced
  • 1 apricot pitted and sliced
  • 1 avocado pitted, peeled, and sliced
  • 2 ears corn husks removed
  • 6 ounces fresh baby arugula
  • 1 cup crumbled panela queso or queso fresco
  • Pepita seeds optional


  • Whisk together olive oil, lemon juice, honey, salt, chile pepper, Tajin, and fresh mint.
  • Brush fruit and avocado with dressing and grill on grill rack or griddle pan over medium-high heat until fruit is tender, but not mushy. Set aside and cool.


For a heartier alternative serve the grilled ingredients in a bowl with cooked quinoa for an easy and healthy quinoa grilled fruit salad.


Calories: 415.34kcal | Carbohydrates: 34.86g | Protein: 10.31g | Fat: 29.35g | Saturated Fat: 7.1g | Cholesterol: 21.05mg | Sodium: 543.47mg | Potassium: 763.89mg | Fiber: 7.19g | Sugar: 21.25g | Vitamin A: 1960.15IU | Vitamin C: 35mg | Calcium: 261.26mg | Iron: 1.68mg