Summer Nectarine Salad

We are seriously digging this salad! Sweet, tangy and refreshing. It goes well with chicken, fish or on its own. The cub loves it, too!

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Grandma DiDi is known for many of her talents in the kitchen, but salad dressings have to be at the top of the list. She always makes her own and it always makes the salad.

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She also always recycles old jars. The cub helps her add the oil to the jar as the base of the dressing.

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She destems and adds the fresh thyme to the jar.

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A touch of salt and pepper.

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A fun activity that the cub doesn’t always get to try is zesting. She really enjoyed this step!

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Stop and smell the ingredients.

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Big squeeze of lemon into the dressing. These lemons are crazy big, but also big in flavor!  And they come from GG’s (great grandma’s) lemon tree.

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Next up, the cub chops the peppers for the salad.

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Watching Grandma DiDi cut the corn off the cob is so interesting. She was fascinated.

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Grandma DiDi shows the cub how to sprinkle all the salad toppings over the lettuce to make it look pretty.

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It’s the cubs turn! Nicely done!

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The finished product! Hurry, make this salad before summer ends! Nectarines and corn are delicious this year!

 

Summer Nectarine Salad

Ingredients
(6 – 8 side servings)

  • 1 – 1 ½ bags of mixed greens of choice
  • 1 ear corn (raw or grilled), sliced off cob
  • 1/4 cup red onion, sliced into thin strips
  • 1 small Persian cucumber, sliced
  • ½ red bell, thinly sliced
  • 1-2 nectarine, sliced
  • Avocado, sliced
  • Good feta or goat cheese
  • Herbs: Mint, basil, dill and parsley sprinkled over

Dressing

  • 1/3 cup Trader Joes Orange moscato vinegar
  • 1/3  cup + 1 tbsp olive oil
  • 2 tsp lemon zest
  • 1  tbsp lemon juice
  • ½ tsp or more agave
  • Salt and pepper to taste
  • Dash of cayenne to taste
  • 1 -2 tsp fresh thyme

Directions

  1. Combine all ingredients for the dressing into container (jar) and shake vigorously. Set aside.
  2. In large bowl place lettuce in bowl.
  3. Layer the rest of the salad ingredients over lettuce.
  4. Toss with dressing right before serving.
  5. Enjoy!

Notes:

Add or subtract the herbs to your taste. If you make ahead, place a damp paper towel over the top of the salad and place in refrigerator for up to 1 – 2 hours.

 

 

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