Avocado, Tomato, Nectarine, and Raspberry Summer Salad
This salad feels like a summer party in a bowl, with all my favorite seasonal foods rolled into one dish! Filled with juicy tomatoes, white nectarines, avocado, raspberries, sweet & spicy greens, pumpkin seeds and my signature lemony vinaigrette, it’s an antioxidant-rich explosion of color and flavor in each mouthwatering bite!
INGREDIENTS
Serves 6
6-8 cups salad greens (use any combination of baby lettuces, arugula, or spicy greens)
1 cup raspberries
2 large firm (but ripe) white nectarines (peach or yellow nectarines work, too!)
1½ cups cherry tomatoes or 2 large tomatoes sliced
1 large avocado, sliced
¼ cup roasted pumpkin seeds
LEMONY VINAIGRETTE
¼ cup olive oil
¼ cup lemon juice
1 tablespoon Dijon mustard
1 tablespoon minced shallots
2 teaspoons maple syrup
Sea salt & pepper to taste
Note:
For a heartier salad, add up to 1 cup of cooked quinoa.
This salad feels like a summer party in a bowl, with all my favorite seasonal foods rolled into one dish! Filled with juicy tomatoes, white nectarines, avocado, raspberries, sweet & spicy greens, pumpkin seeds and my signature lemony vinaigrette, it’s an antioxidant-rich explosion of color and flavor in each mouthwatering bite!
INGREDIENTS
Serves 6
6-8 cups salad greens (use any combination of baby lettuces, arugula, or spicy greens)
1 cup raspberries
2 large firm (but ripe) white nectarines (peach or yellow nectarines work, too!)
1½ cups cherry tomatoes or 2 large tomatoes sliced
1 large avocado, sliced
¼ cup roasted pumpkin seeds
LEMONY VINAIGRETTE
¼ cup olive oil
¼ cup lemon juice
1 tablespoon Dijon mustard
1 tablespoon minced shallots
2 teaspoons maple syrup
Sea salt & pepper to taste
Note:
For a heartier salad, add up to 1 cup of cooked quinoa.
METHOD
Combine the greens, raspberries, tomatoes, nectarines, and avocado in a large salad bowl. If using quinoa: add it to the mixture to coat all the ingredients. In a small bowl, whisk together lemon juice, mustard and maple syrup. Add in the minced shallots. Slowly combine the olive oil to the dressing mixture and blend until well combined. Season with salt & pepper to taste. Pour over the salad and toss to coat. Add additional salt as it balances and enhances the sweetness of the fruits. Top with the roasted pumpkin seeds. Store any remaining dressing in the refrigerator until the next salad (up to 5 days). Dig in!
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