Combine light grilling and a salad for the perfect summer dinner.
Add all the ingredients to a food processor and blend until smooth. Taste and adjust the seasoning as needed. Refrigerate until ready to serve.
Heat your grill to medium-low heat. Coat the peach halves with melted butter. Cover and cook the peaches until they’re soft with grill marks (3-4 minutes or so). When cool to the touch, you can slice the halves again.
Divide the salad greens evenly between 4 bowls. Add in a helping of blueberries, and about 4 slices of peaches for each serving. Sprinkle with the toasted almonds, and serve with the dressing on the side.