NECTARINE BASIL SALAD WITH PINEAPPLE BALSAMIC VINAIGRETTE

I’m totally in love with nectarines right now, and I’ve been making my Nectarine Basil Salad with Pineapple Balsamic Vinaigrette for lunch often lately! It’s quick to whip together and combines a delicious summer flavour profile — nectarines and basil. You could also have this salad for dinner, just add some grilled chicken, shrimp (or more almonds) and you’re set! In this recipe I use a pineapple balsamic white vinegar from Lucero Olive Oil, which I picked up in Napa Valley last summer (and have been rationing like an insane person), because it’s absolutely heavenly.

Whenever I make a leafy salad, I always use spinach or kale instead of lettuce — it’s a great way to pack some extra nutrition into your salad. Spinach does your skin, hair and bones good! It’s also very high in iron, vitamins and minerals. Almonds and avocados are both staples in my kitchen. They’re great brain food to help fuel the rest of your afternoon, full of heart-healthy fats, omegas, vitamins and antioxidants. In a vegan salad they’re filling and add a lot of depth and richness. Plus, this salad is totally raw!

Also, fresh flowers make everything better. Always. I found these little bluebells growing wild in a vacant lot beside our place, in the middle of the city. Aren’t they pretty with the orange of the other flowers and nectarines?

INGREDIENTS

Serves 1

NECTARINE BASIL SALAD

• 4 cups baby spinach
• 1 nectarine
• 1/2 an avocado
• 3 sprigs green onion
• 10 fresh basil leaves
• 1/4 cup almonds

PINEAPPLE BALSAMIC VINAIGRETTE

• 1 tbsp pineapple balsamic white vinegar
(Calgarians: Sunterra, Community Natural Foods or Amaranth Whole Foods Market may carry this.
If you’re not able to find it, substitute 1 tbsp chopped fresh pineapple)
• 1 tbsp regular balsamic vinegar
• 1 tbsp extra virgin olive oil
• A dash each of pink Himalayan salt and freshly cracked black pepper

INSTRUCTIONS

1. Add your baby spinach to a large mixing bowl.

2. Then, slice the nectarine and avocado and add to the bowl.

3. Chop the green onion, and basil and transfer to the bowl.

4. Prepare the Pineapple Balsamic Vinaigrette Add all ingredients to your Vitamix (or similar) and blend until smooth.

5. Pour the vinaigrette over your salad and toss. Serve immediately.

Print

NECTARINE BASIL SALAD WITH PINEAPPLE BALSAMIC VINAIGRETTE

Prep Time

15 mins

 

I’m totally in love with nectarines right now, and I’ve been making My Nectarine Basil Salad with Pineapple Balsamic Vinaigrette for lunch often lately! It’s quick to whip together and combines a delicious summer flavour profile — nectarines and basil. You could also have this salad for dinner, just add some grilled chicken, shrimp (or more almonds) and you’re set! In this recipe I use a pineapple balsamic white vinegar from Lucero Olive Oil, which I picked up in Napa Valley last summer (and have been rationing like an insane person), because it’s absolutely heavenly.

Course: Salad

Servings: 1

Author: Justine

Ingredients

Nectarine Basil Salad

• 4 cups baby spinach
• 1 nectarine
• 1/2 an avocado
• 3 sprigs green onion
• 10 fresh basil leaves
• 1/4 cup almonds

Pineapple Balsamic Vinaigrette

• 1 tbsp pineapple balsamic white vinegar
 (Calgarians: Sunterra, Community Natural Foods or Amaranth Whole Foods Market may carry this.
If you’re not able to find it, substitute 1 tbsp chopped fresh pineapple)
• 1 tbsp regular balsamic vinegar
• 1 tbsp extra virgin olive oil
• A dash each of pink Himalayan salt and freshly cracked black pepper

Instructions

1. Add your baby spinach to a large mixing bowl.
2. Then, slice the nectarine and avocado and add to the bowl.
3. Chop the green onion, and basil and transfer to the bowl.
4. Prepare the Pineapple Balsamic Vinaigrette Add all ingredients to your Vitamix (or similar) and blend until smooth.
5. Pour the vinaigrette over your salad and toss. Serve immediately.

I love to eat as seasonally as possible, and am really enjoying all the fruit and amazing fresh herbs this summer! The basil used in this recipe is grown locally at Paradise Hill Farm, in Nanton Alberta (I purchase it at CO-OP). What are your favourite seasonal fruits and herbs? If you try my Nectarine Basil Salad with Pineapple Balsamic Vinaigrette, let me know how you like it and tag me on Instagram, Twitter or Facebook. Use the hashtag #justinecelinarecipes in your recreations so I can find them!

Thank you to The Calgary Herald for featuring this recipe.

Disclaimer: This post is not sponsored, and contains my genuine thoughts and recommendations. JustineCelina uses affiliate and referral links, which allow me to receive a small commission when you make a purchase through one of my links. Your purchases help to support JustineCelina.com!