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Ontario Peach Fusion Salad

This refreshing and light salad is a definite crowd pleaser. Seasonal Ontario peaches combine beautifully with grilled shrimp, avocado, mango and a tangy Asian-inspired vinaigrette for a perfect main or side dish on a hot summer’s evening!

Makes approximately 6 servings


1 lime 1
1/4 cup extra virgin olive oil 50 ml
t tbsp liquid honey 15 ml
1 tsp peeled and freshly grated ginger 5 ml
1 tsp sesame oil 5 ml
1 tsp Sriracha sauce 5 ml
1/2 tbsp sesame seeds (black or white) 30 ml
pepper to taste
1 Ontario peach (diced)
1 Avocado (diced)
1 Mango (diced)
Cilantro to garnish


Alternatively, shrimp can be sautéed or steamed, or you can purchase cooked shrimp. Sriracha sauce is a generic name for a hot sauce from Thailand. It can found in the Asian condiment aisle at your local grocery store.



In a small bowl, combine zest and juice of one lime, olive oil, honey, ginger, sesame oil, Sriracha and salt. Mix well and set aside.


Preheat barbecue to medium-high. Grill the shrimp about six to eight minutes, turning once, until cooked through. Place on a clean plate and let cool. In a large bowl, combine cooked cooled shrimp, peaches, green onions, avocado, mango, cilantro, sesame seeds and pepper. Pour vinaigrette over salad; toss well. Cover and refrigerate for at least 10 minutes before serving.

Nutritional Info

PER SERVING (appetizer): about 298 cal, 12 g pro, 18 g fat (2 g sat. fat), 27 g carb,
6 g fibre, 65 mg chol, 277 mg sodium. % RDI: 7% calcium, 19% iron, 25% vit A,
53% vit C, 35% folate.