My generous farmer-neighbor, (the one with the corn, see Roasted Corn Salad) shares his nectarine tree bounty with anyone who wants to come help him pick his tree. They are so sweet and delicious. I gathered a few this week and created this yummy and super healthy concoction from ingredients I had on hand. My garden is brimming with fresh mint so when I experimented with it in this recipe I was super pleased. It adds a layer of unexpected flavor which enhances the sweet nectarines. And who doesn’t love bacon in EVERYTHING; it adds a little extra saltiness and crunch. If you don’t have pistachios on hand, you could use walnuts or almonds. The Greek yogurt dressing is simple yet perfect for this end-of-summer salad.
Sometimes I view nectarines as the forgotten step-sister of the more popular peach. But there are a lot of things to like about this beautiful fruit. Like the peach, it is very high in anti-oxidants vitamin C and vitamin A. But unlike the peach, nectarines are smooth skinned without the fuzz. You’ve probably noticed that nectarines tend to bruise easier than peaches. Choose freestone varieties when possible as the pit separates much easier versus clingstone where the pit clings to the flesh.
- Nectarine and Avocado Salad with Greek Yogurt Bacon Dressing
- 6 cups mixed greens, including spinach, baby kale, chard
- 2 nectarines, pitted and sliced
- 1 avocado, pitted and sliced
- 3 Tbsp thinly sliced red onion
- 3 Tbsp chopped fresh mint
- 2 Tbsp coarsely chopped roasted pistachios
- 4 slices bacon, cooked and crumbled
- 1/2 cup plain Greek yogurt
- 2 Tbsp rice vinegar
- 2 Tbsp olive oil
- 1 Tbsp agave nectar
- 1 Tbsp water (for consistency)
- 1/2 tsp each sea salt and fresh ground black pepper
- Divide the greens into 4 large bowls. Arrange the nectarines, avocado, sliced red onion, mint and pistachios on top of the greens.
- For the Greek Yogurt Bacon Dressing: Whisk together the dressing ingredients in a small bowl and season to taste with salt and pepper. Drizzle the dressing onto the salads and serve.