Grilled Peach Avocado and Arugula Flatbread

Vicki Shanta Retelny, RDN
Total Time: 18 min
Prep Time: 10 min
Cook Time: 8 min
Servings: 8

Nutrition Highlights (per serving)

199 calories
8g fat
26g carbs
6g protein
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Nutrition Facts
Servings: 8
Amount per serving  
Calories 199
% Daily Value*
Total Fat 8g 10%
Saturated Fat 2g 10%
Cholesterol 2mg 1%
Sodium 253mg 11%
Total Carbohydrate 26g 9%
Dietary Fiber 3g 11%
Total Sugars 4g  
Includes 0g Added Sugars 0%
Protein 6g  
Vitamin D 0mcg 0%
Calcium 54mg 4%
Iron 1mg 6%
Potassium 197mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Flatbread is popular in culinary circles and for good reason; it’s a comfy bed for a multitude of nourishing toppings—vegetables, fruits, nuts, seeds, beans, chicken or turkey breast, fish, tofu, and yogurt sauce all work.

This recipe uses whole grain flatbread (or naan bread, if you prefer), which offers a good amount of dietary fiber and is a whole grain. There is scientific evidence of the cognitive benefits of eating whole grains contributing to higher test scores in children, slowing cognitive decline, and keeping memory intact during middle age and beyond. Whole grains’ role in brain health dates back millions of years.

The arugula in this recipe offers cognitive protection, too. Leafy greens are a big part of the MIND diet, as they have been shown to help support better cognitive abilities due to their nutrients, including folate, vitamin E, carotenoids, and flavonoids. Plus, the extra-virgin olive oil based dressing gives the brain a myriad of natural antioxidant and anti-inflammatory compounds, which can rid the brain of toxic proteins. The avocado with its high “good” fat status may help reverse or slow down cognitive decline, too.


  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 dash of salt and black pepper
  • 1 large ripe peach, washed and sliced
  • 2 large whole grain flatbreads or naan bread
  • 2 cups arugula, washed and dried
  • ½ large ripe avocado, cut into small chunks
  • 2 tablespoon grated parmesan cheese


  1. Preheat grill to 400F.

  2. In a small bowl, whisk together oil, vinegar, mustard, salt, and pepper.

  3. Brush vinaigrette dressing onto peach slices. Place them on the heated grill. Pull the top over the grill and allow peaches to cook for 1 to 2 minutes. Flip over and cook for another minute. Remove from grill.

  4. Place flatbread on the grill to heat for 30 seconds on each side. Remove from grill.

  5. Spread arugula on each flatbread. Gently add grilled peaches and avocado chunks spaced evenly on top of each; sprinkle with parmesan cheese. Drizzle remaining vinaigrette on top and serve.

Ingredient Variations and Substitutions

This recipe is extremely versatile—you can use whatever greens you like, from Romaine lettuce to bok choy. Layer other grilled veggies and fruits on top. Some variations can use grilled summer squash (zucchini and yellow squash), shallots, tomatoes, watermelon, or pineapple.

To make it more of a pizza, spread a bit of tomato sauce on each flatbread prior to topping. Sprinkle with black or green olives, grilled broccoli or cauliflower florets, and a hint of shredded mozzarella cheese. If you want to up the protein, add shredded chicken breast or flaked grilled salmon on top.

Cooking and Serving Tips

The beauty of this recipe is that you can make these flatbreads right before serving them to your family or friends. They are ready in a few minutes. Be sure the watch the grill, though, as you don’t want your fruits, veggies, or flatbread to overcook. The goal is to create grill marks but not overly char the food. The flavors will caramelize nicely in just a few minutes over a hot grill.

Host a “Flatbread Making Party” and you can have your guests top their own flatbreads. Serve right from the grill or oven with plain Greek yogurt on the side to add a sour and creamy taste, or spice it up with hot giardiniera or minced jalapenos as a condiment.

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