Nectarine, cucumber & herb summer salad
- 4 cups nectarines, cut into small cubes
- 2 Lebanese cucumbers, thinly sliced
- 1 cup cherry tomatoes, halved
- ½ small red onion, very thinly sliced
- 1 avocado, diced
- ¼ cup fresh mint leaves
- ¼ cup fresh basil leaves
- ¼ cup toasted pistachios or almonds (optional)
- Zest of 1 lime
- Juice of 1–2 limes
- 2 tablespoon extra-virgin olive oil
- 1 teaspoon maple syrup (optional)
- 1 teaspoon white balsamic or apple cider vinegar
- Pinch of sea salt
- Cracked black pepper
- In a large bowl, combine the peaches, cucumber, tomatoes, onion and avocado.
- Gently toss in the mint and basil leaves.
- Whisk all dressing ingredients together until emulsified. Adjust lime and seasoning to taste.
- Pour the dressing over the salad just before serving and toss lightly.
- Top with toasted nuts for crunch and finish with lime zest.
- For extra freshness, chill all ingredients before assembling.
- Add cooked quinoa or chickpeas to make it a more substantial meal.
- Swap nectarines for peaches or watermelon
See our ‘lifestyle-Hopewood’s recipe for wellbeing’ for more recipes.
