Nectarine Salad with Arugula

Slices of nectarines, avocados, peppers, onions over arugula, sprinkled with pistachios, cinnamon, lime salt and pepper.

5 from 28 votes

Nectarine Salad with Arugula

Delicious Stone Fruit Salad with sweet nectarines, creamy avocado and crunchy cucumbers on a bed of arugula. This Nectarine Salad is The BEST Summer Salad, using produce that's perfectly ripe and in season.

Prep Time10

Total Time10

Course: Breakfast, Salad

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 203kcal

Author: Debra Klein

Ingredients

4 nectarines thinly sliced
4 persian cucumbers sliced into rounds
2 avocados peeled and sliced
1 red bell pepper thinly sliced
¼ cup shelled pistachios
1 small red onion thinly sliced
5 oz. baby arugula
1 lime juiced
½ tsp cinnamon
½ teaspoon sea salt
½ tsp ground black pepper

Instructions

Place arugula on a large platter.
Prep nectarines: Slice lengthwise, along the seam, all the way around. Make thin slices and pull those pieces out. When half done, pull the pit out and then place that half cut side down to thinly slice. Continue with remaining nectarines. Artfully arrange on top of arugula.
Cut onion in half, through the stem. Take peel off. Place cut side down and slice as thinly as you can. Arrange those onion slices onto the salad.
Wash cucumbers. Cut off ends and then cut into ¼" rounds. Also place them onto the platter.
Remove stem and core from red pepper and then thinly slice. Add to platter
Cut avocados in half lengthwise. Remove pit. Scoop out flesh with large spoon and place cut side down. Thinly slice. Distribute on the salad.
Squeeze lime juice onto the salad. Sprinkle with salt, pepper, cinnamon and pistachios. Toss to mix well.

Notes

Dressing: The creamy avocado plus the juice from the nectarines and the lime, plus the seasonings will create a moist and delicious salad that won't need additional dressing. Let the flavors and textures do the work.

Optional: A splash of balsamic adds a depth of flavor.

Nutrition