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dressed salad on a platter with two serving spoons and a napkin
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Nectarine Salad with Jalapeño Lime Dressing

This nectarine salad is so fresh and vibrant with the ripe nectarines and tomatoes, matched perfectly with a jalapeño and lime dressing.
Course Lunch, Main Course, Salad, Side Dish
Cuisine British
Keyword Healthy Nectarine Salad, Nectarine Salad, Pitta salad, Quick and easy, Vegan
Prep Time 5 minutes
Cook Time 13 minutes
Total Time 18 minutes
Servings 2
Calories 497kcal
Author Sasha

Ingredients

For the pitta chips

For the dressing

For the salad

  • 2 nectarines cut into 1” chunks
  • ¼ cup pistachios shelled
  • 4 mini cucumbers, cut diagonally ¼ inch thick 150g
  • 2 large tomatoes chopped into chunks
  • ¼ cup cilantro leaf small handful

Instructions

For the pitta chips:

  • Preheat oven to 190C/375F, split open the pitta and tear into bite size pieces and spread out on a sheet pan. Toss with the oil, garlic powder, crushed toasted coriander seeds, salt and pepper.
    2 pitta, 1 tablespoon extra virgin olive oil, ½ teaspoon garlic powder, 1 teaspoon coriander seeds
  • Bake the pitta chips for 10 minutes. After 10 minutes, give them a toss and add the pistachio nuts to the tray and bake for another few minutes. Remove from the oven and set aside to cool; they should be nice and golden brown. Remove the pistachios to a chopping board to cool.
    ¼ cup pistachios

For the dressing:

  • Place all the ingredients into a large mixing bowl and stir together to dissolve the salt, taste and adjust for seasoning if needed. The dressing needs to be well seasoned as the flavour will be dampened when it is tossed with the salad.
    1 tablespoon extra virgin olive oil, 2 tablespoons lime juice, ½ lime zest, ½ teaspoon maple syrup, 1 small garlic clove, ½ teaspoon coriander seeds, 1 jalapeño, ½ teaspoon maldon salt flakes

To prepare the salad:

  • Roughly chop the roasted pistachio nuts and place them in the bowl with the dressing along with the baked pitta chips, cucumber, nectarine, tomatoes and cilantro.
    2 nectarines, 4 mini cucumbers, cut diagonally ¼ inch thick, 2 large tomatoes, ¼ cup cilantro leaf
  • Gently toss together to coat the salad. Serve immediately either as a main or side.

Notes

  1. If you have very ripe nectarines that are maybe a little softer, just be careful when tossing the salad. If you are looking to store it for later use or next day, I wouldn’t recommend an extremely ripe nectarine for that. I would suggest eating on the day of making.
  2. For the toasted coriander seeds, place 1 ½ teaspoons of seeds in a small skillet set over a medium heat and toast until fragrant (1-2 minutes). Remove to cool slightly in a pestle and mortar and bash them to fairly ground, but not too fine. If you don't have a pestle and mortar just bash the seeds with the bottom of a small saucepan.
  3. The serving size is for a main course for an adult. If using as a side, you can get away with splitting it between four.
  4. Test your jalapeño for heat, if its very hot, you can remove the membrane and seeds before finely dicing it, but if you like a bit of heat and more zing, just use the whole thing seeds and all.

Nutrition

Calories: 497kcal | Carbohydrates: 69.1g | Protein: 13.4g | Fat: 23.1g | Saturated Fat: 3.1g | Polyunsaturated Fat: 4.5g | Monounsaturated Fat: 14g | Sodium: 1032.2mg | Potassium: 1089.4mg | Fiber: 11g | Sugar: 20.8g | Vitamin A: 82.2IU | Vitamin C: 98.4mg | Calcium: 116.3mg | Iron: 5.2mg