Recipe and photo courtesy of Sweet Georgia Peaches. For more information about peaches, visit



145 g mixed greens

2 peaches, sliced

1 avocado, peeled and sliced into 1¼ cm slices

1 bunch radishes, thinly sliced


Creamy Tarragon Dressing Ingredients

½ cup plain yogurt

2 tablespoons light mayonnaise

2 tablespoons white balsamic vinegar

1 tablespoon olive oil

2 teaspoons Dijon mustard

2 tablespoons fresh tarragon, finely chopped

1 green onion, minced, about 2 tablespoons


Set EGG for direct cooking at 135°C/275°F.

Grill peaches for approximately two minutes, or until they look done.

Arrange greens on a large platter. Top with grilled peaches, avocado, and radishes and gently toss.

Drizzle with dressing or serve on side.

Makes 6-8 servings.


Creamy Tarragon Dressing Instructions

Combine dressing ingredients, season with salt and pepper, and refrigerate until ready to serve.