Grilled Chilli-Lime Nectarine Salad

by Gavan on July 22, 2010

This is my third installment using the Tenerreli orchard nectarines and apricots I had leftover from a catering gig a few weeks back. I obviously made this recipe straight after I got them so don’t think they’ve been sitting on my hot dining room table for the past 3 weeks…that would be grrrrross! (Said in an American accent by a Kerryman!)
This is a simple seasonal salad but I spiced it up with a little kick, which goes really well against the sweet fruit flavour. Done!

Serves 2

2 organic nectarines (Diamond Bright variety) – halved, stones removed
1/4 tsp chilli lime salt (or just use regular chili powder and a squeeze lime juice just before grilling)
Olive oil spray
4 cups arugula
1/4 cup shaved parmesan cheese

Aged Balsamic Vinaigrette:
1/4 cup aged balsamic vinegar
2 tbsp wholegrain mustard
1 tsp organic honey
pinch S&P
3/4 cup olive oil

Pop all the dressing ingredients into a small container with a lid and give it a good shake. Set aside ’til needed.
Preheat grill pan on high for 30 seconds. Sprinkle the nectarines with seasonings. Spray with olive oil spray and sear the nectarines for 1 minute on flesh side turning 90° half way through to create the nice criss-cross pattern.

NOTE: You’re not trying to cook the fruit just give it a nice caramelized look and flavour.

Assemble as per photo. Easy, fresh & delicious!

All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.

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{ 2 comments… read them below or add one }

Terry July 24, 2011 at 10:32 pm

Gavan, I made this salad tonight…my hubby said it was absolutely amazing…
we had grilled chicken tenders with fettucine…(my birthday dinner)…I love
it…can’t wait to make some more!!! muchisimas gracias!!!

Gavan July 26, 2011 at 2:58 pm

That’s great Terry. I’m glad you guys enjoyed it together.
Thanks for taking the time to let me know.

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