Name: Nectarine Salad with Arugula
Prep time: 10 min
Total time: 10 min
Ingredients: 4 nectarines (thinly sliced); 4 persian cucumbers (sliced into rounds); 2 avocados (peeled and sliced); 1 red bell pepper (thinly sliced); 1/4 cup shelled pistachios; 1 small red onion (thinly sliced); 5 oz. baby arugula; 1 lime (juiced); 1/2 tsp cinnamon; 1/2 tsp sea salt; 1/2 tsp ground black pepper

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This Nectarine Salad with Arugula combines sweet nectarines with creamy avocado, crisp cucumbers, tangy lime juice and the crunch of pistachios for Super Summer Salad Perfection! This delicious salad with nectarines makes a perfect light dinner, is a great addition to your summer bbq….and it takes just 10 minutes to make.

Sliced nectarines, avocados, cucumbers, red peppers and onions on a large platter.

This post has been updated from the original posted August 1, 2017.

Jump to:

Why this Salad works
Ingredients and Substitutions
Benefits of Nectarines
White Nectarine vs Yellow Nectarine
How to Store Nectarines
How to Cut a Nectarine for Salad
How to make this Salad
Debra’s Pro Tips
📖 Recipe

I didn’t used to be a fan of fruit in salad, but then I stumbled upon this stone fruit salad perfection. This Nectarine Salad is juicy, creamy, vibrant and insanely delish….it takes just minutes to make with simple famers market fresh ingredients. I’m crushing so hard on this one…can’t take my mind off it.

Why this Salad works

Slices of nectarine, avocado, cucumbers and red peppers sprinkled wit cinnamon, salt and pepper and sprinkled with pistachios.

EASY: Ready in 10 minutes.
Simple: Wholesome recipe lets the fresh produce shine.
Flavorful: Ripe nectarines plus lime juice is the perfect combination of sweet and tangy…add in a sprinkle of cinnamon plus a pinch of salt…and no dressing is even needed.
Texture: Crunchy, Crispy, Creamy and Juicy!
Super Summer Produce Combo.

Ingredients and Substitutions

Arugula: I love the peppery bite the arugula adds..not a fan? Sub in your favorite salad greens, or experiment with something new. Watercress is loaded with nutritional benefits.
Nectarines: Any stone fruit will work in this delicious summer salad. My preference is for juicy nectarines or peaches, but plums or apricots would also bring the summer salad vibe.
Avocado: Creamy goodness without the need for oil or cheese. Many nectarine recipes call for goat cheese or feta cheese, but for those looking for a dairy-free salad recipe, avocado is the best way to add healthy fats that also help with the absorption of fat soluble vitamins in the arugula.
Cucumber: Crunchy radishes would be a natural substitute, or thinly sliced carrots.
Red pepper: Any variety of bell pepper would be a good choice.
Red onion: Substitute with scallions, spring onions or chives.
Pistachios: The crunch of the pistachios is divine…other good options would be warm toasted almonds or pecans, walnut pieces or sunflower seeds.
Lime: Lime juice adds a tangy to balance the sweetness of the nectarines. Go for it and add the lime zest too! Substitute with lemon juice.
Spices: Cinnamon, black pepper and salt.

Benefits of Nectarines

Nectarines are low in calories and high in nutrition making them an excellent choice for those watching their waistlines but still interested in participating in summer’s sweet treats.
One large nectarine contains 16% of the recommended daily value of Vitamin C, plus a good amount of potassium, fiber and even 2 grams of protein.
Benefits of eating nectarines include better cell functioning, improved cardiovascular and digestive health, and protection from free radicals.
Stone fruits contain antioxidants that have been proven effective in combating some obesity related complications, macular degeneration and the prevention of cancer.
Consumption of nectarines also strengthens the immune system, promotes youthful skin and helps to maintain electrolyte balance in the body.

White Nectarine vs Yellow Nectarine

They both have smooth skin, unlike the fuzzy skin of peaches.
Yellow-fleshed nectarines are a bit more tart and better for baking.
White nectarines have less acid so they seem sweeter, but they actually have similar sugar levels.

How to Store Nectarines

Store firm nectarines on the counter so they can ripen.
Once nectarines are somewhat soft, but still have a little “push back” when you press on them, transfer to the refrigerator until ready to use.
Storing nectarines in the refrigerator will greatly slow down the ripening process, so use that tip to help you to have perfectly ripe nectarines just when you need them.

How to Cut a Nectarine for Salad

Nectarines are on the Environmental Working Groups Dirty Dozen List meaning they’re heavily sprayed with pesticides. Buy organic if you can and always wash your fruit well before using.

Nectarine on a cutting board, the paring knife is cutting out a vertical slice along the pit.

Use a small paring knife. Cut vertically along the natural seam. Make another vertical cut along the pit. Remove that nectarine slice, and continue until half way around.

Small paring knife cutting nectarine slices from the whole fruit.

Remove the pit. Place the remaining half of nectarine cut side down and thinly slice the rest.

How to make this Salad

I like to use a large platter and layer all the veggies into an artful arrangement. You can also use a large mixing bowl and toss the nectarine salad to combine everything. Either way, it will be easy to make and taste delicious. You’ll start by prepping all the veggies

Red onion: cut in half and peel. Place cut side down and thinly slice.
Cucumber: wash well and cut into ¼″ rounds
Red bell pepper: wash well, trim off top, cut sides into thin slices
Avocado: Cut in half. Remove pit. Make thin vertical slices and then scoop out with a large spoon.

Spread arugula onto a large platter.
Arrange slices of nectarines, avocados, cucumbers, red onions and red peppers onto the arugula.
Squeeze lime juice over top of salad.
Sprinkle with pistachios, cinnamon, salt and pepper.

Or, use a large bowl and use the same approach. Get the veggies ready, load them into the bowl, sprinkle the nuts and seasoning and then toss well. Serve as a side salad or side dish.

Debra’s Pro Tips

Cut the avocado last, so it doesn’t brown while you’re cutting the other vegetables.
Sprinkle the lime juice onto the avocado to help prevent browning.
Prep in advance, except for the avocado and store cut veggies in the fridge in an airtight container. Assemble just before serving.
Choose nectarines that are firm and let them ripen on your counter top until they just give when pushed. Then move to the refrigerator until ready to use.
Add slices of jalapeno or a pinch of crushed red pepper to bring some heat.
Fresh mint leaves or julienned fresh basil would make lovely garnishes.
This nectarine salad tastes best in the first couple hours after it’s made. Leftovers can be stored in an airtight container in the fridge..without the arugula, which will get soggy. The rest will stay good for 2-3 days.

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Nectarine Salad with Arugula