Grilled Plum Salad with Pistachios and Mint

By Robin Asbell

This refreshing salad is a delightful summer treat for your barbecue party. Friends and family will savor its vibrant flavors and delectable textures.


  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons maple syrup
  • 1/2 teaspoon salt
  • 1 pinch cinnamon plus more for plums
  • 1 pinch black pepper
  • 5 ounces red and green leaf lettuce
  • 1/2 cup fresh mint torn
  • 2 scallion diagonally sliced
  • 8 small plums
  • avocado oil for brushing
  • 1/2 cup toasted pistachio nuts coarsely chopped


  • Preheat the grill, scrape it well.
  • Whisk together the olive oil, red wine vinegar, maple syrup, salt, cinnamon and pepper, reserve.
  • Build a salad on a platter with lettuce on the bottom, then sprinkle with mint and scallions.
  • Use a paring knife to cut the plums in half, cutting them away from the pit. Place on a plate, skin side down, and brush with avocado oil.
  • Use tongs to dip a wadded paper towel in avocado oil and brush the hot grill, then place the plums, cut side down, on the hot grill. Grill for 2-3 minutes, until marked and softened.
  • Use tongs to turn the plum halves, then cook for a couple of minutes to finish cooking.
  • Transfer to a plate to cool.
  • To serve, arrange the plums over the salad and sprinkle with pistachios, drizzle with dressing.
  • Serve immediately.

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