Nectarine Avocado Arugula Salad
Sweet ripe nectarines, creamy avocados and tangy blue cheese make this summer salad so good for any grilled meal.
Ingredients
- 10-12 oz fresh arugula, 12-15 cups
- 2 medium ripe nectarines, pitted and thinly sliced, peels on or off (about 2 cups)
- 2 medium ripe avocados, diced (about 2 cups)
- 2/3 cup walnut pieces
- 1/2 cup chopped cucumber
- 1/4 cup shaved fennel
- 1 tbsp fresh chopped basil or mint or both
- 2/3 cup crumbled mild blue cheese*, such as gorgonzola (about 3 ½ ounces)
Lemon Dressing
- 1/4 cup extra virgin olive oil
- 1/4 cup freshly squeezed lemon juice (from 1 to 2 lemons)
- 1/2 tsp dijon mustard check the label for garlic, if allergic
- 3/4 tsp kosher salt or a heaping ¼ teaspoon fine sea salt
- 1/4 tsp ground black pepper
Instructions
- Place the arugula and herbs in a large serving bowl.
- Make the dressing. In a small jar or bowl, add all ingredients of dressing. If in a jar, put the lid on and shake until emulsified or whisk in the bowl until well mixed.
- Drizzle half of the dressing over the greens and toss. Top with the remaining salad ingredients and pour over the rest of the dressing and give it a final gentle toss. Enjoy with a final drizzle of some nice quality balsamic vinegar if you have some.
Notes
A tip for making really good salad dressing is to reuse any small jar you may have or a small plastic container with a lid to shake the dressing until it is emulsified. I do this with all of my dressing and it is in a travel container also!