08/12/2026
In the height of peach season this salad is the go-to meal. Grill peaches on the BBQ to heighten the sweetness and lock in juiciness. Paired with corn and shrimp, this salad is a fan-favourite at bbqs and backyard get togethers.
What you'll need:
Ingredients
Salad
24 large prawns, raw, shelled, deveined, tails left on (24)
2 cobs of corn (2)
4 peaches, sliced in quarters (4)
3 green onions, chopped (3)
1 head green leaf lettuce, washed, trimmed and cut into bite-sized pieces (1)
1 ripe avocado, sliced (1)
1 Tbsp canola oil (15 mL)
1/4 tsp pepper (1 mL)
1/8 tsp salt (0.5 mL)
Marinade
3 Tbsp canola oil (45 mL)
2 cloves garlic, crushed (2)
1 1/2 tsp cajun spice (7 mL)
1/2 tsp paprika (2 mL)
1/4 tsp salt (1 mL)
Lemon Vinaigrette
2/3 cup canola oil (150 mL)
3 Tbsp lemon juice (45 mL)
1 Tbsp honey (15 mL)
1/4 tsp salt (1 mL)
1/8 tsp pepper (0.5 mL)
Find the recipe at hellocanola.ca!
