Late Spring Chopped Salad With Caper Ranch Recipe

Time30m

Serves4

grilled peach, toasted sunflower seeds, bok choy

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Ingredients

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1
Grill the Peaches
Preheat your grill to medium heat. Cut the peaches in half and remove the pits. Grill the peach halves, cut side down, for about 4-5 minutes until they have grill marks and are slightly softened. Remove from grill and let cool.
2
Prepare the Salad Base
In a large bowl, combine the chopped bok choy, cherry tomatoes, cucumber, red onion, and fresh parsley.
3
Add Grilled Peaches
Once the peaches are cool, chop them into bite-sized pieces and add them to the salad bowl.
4
Make the Caper Ranch Dressing
In a small bowl, whisk together 1/2 cup of ranch dressing, 2 tablespoons of capers, and a squeeze of lemon juice. Adjust seasoning with salt and pepper to taste.
5
Combine and Serve
Drizzle the caper ranch dressing over the salad, toss gently to combine, and sprinkle toasted sunflower seeds on top. Serve immediately.