I am excited about all of the summer fruit and vegetables that have been making an appearance lately. I’m not so excited by the heat. So, I’ve been making a lot of refreshing salads. They are perfect for a light supper out on the porch.
My recent favorite is filled with fruit, nuts, and fresh greens and tossed with a zesty, balsamic vinaigrette. You may have even seen me hint at it on Facebook the other day. It is super-easy, is light with a touch of richness, and is great on it’s own or paired with food from the grill.
Without further ado, here is the recipe for this gluten-free, dairy-free, but flavor-full summer salad.
If you try it and like it, please let me know in the comments below. And, consider sharing what you’ve paired this salad with on the Maoomba Facebook page.
- For Salad
- 4 cups of mixed greens (a large handful per person is about right)
- 1 cup of sprouts (radish preferably, for bite)
- 2 nectarines, chopped
- 2 avocados, chopped
- ¼ cup toasted pistachio nuts (pumpkin seeds or almond slivers would also work)
- For Vinaigrette
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- 1 teaspoon ground mustard powder
- Juice from 1 fresh lime
- For Salad
- In a large serving bowl, toss first 4 salad ingredients.
- Top with toasted nuts.
- Cover and refrigerate until ready to serve.
- For Vinaigrette
- In a small mixing bowl, whisk together vinegar, oil, mustard powder and lime juice until well blended. The mustard powder will help bind the ingredients together slightly, but you may want to stir/shake lightly before serving.
