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Nectarine Salad with Blackberry Dressing, Basil & Hazelnuts

Nectarines & Blackberries

Stone fruit has got to be one of the best things about summer. Peaches, plums, nectarines, apricots, and cherries, I love them all.

They bring back fond memories of my 6 months living in Barcelona. I’d get sackfuls of peaches from my local “mercat”, dirt cheap, and at weekends I’d often head to the great Boqueria market and explore the stalls with a paper bag of cherries in hand.

They usually just go straight from the fruit bowl to my mouth, but my Mum recently bought at least a dozen peaches and nectarines, knowing what a fruit fiend I am, enough that I felt I could allow a few to end up in an actual recipe.

DSC_0120

 Along with all this fresh fruit on my kitchen counter, my freezer is still stuffed with berries from last year’s extreme picking sessions! I’m planning on heading to the local farm to pick strawberries soon too but need to clear some space for the incoming fruit! I finished off the last of the raspberries in this recipe, but still have an abundance of blackberries to get through. We made a lot of blackberry and apple compote and crumble over the winter but those hot desserts aren’t seeming too appropriate in this unexpected heat wave we’re having right now.

Something fresh and light sounded just the ticket, and so this “Nectarine Salad with Blackberry Dressing, Basil & Hazelnuts” was born!

Nectarine Salad with Blackberry Dressing, Basil & Hazelnuts | coconutandberries.com

Blackberries were whizzed up with sweet balsamic vinegar to make a tangy dressing which I used to top a bed of just-picked salad greens from the garden, along with my nectarines, cut into slivers, and finally a smattering of whole berries, a generous handful of basil leaves and some toasted hazelnuts for crunch.

I was surprised at how intact the berries were even after defrosting. A little tip if you’re going berry-picking and want to freeze them without them sticking together in a giant ice block: spread them in an even layer on parchment paper lined baking trays and freeze like that. When they’re completely frozen you can just pour them into bags and then you can easily use the amount you want over the months to come.

This salad is really just a basic formula and I’m sure other fruits, herbs and nuts would make delicious combinations as well: Perhaps peaches or plums with raspberry dressing and toasted almonds? Or how about apricots, strawberry dressing,  mint and pecans? Have fun experimenting!

Salad Ingredients: Nectarine, Salad Leaves, Blackberry Dressing, Basil, Hazelnuts

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Nectarine Salad with Blackberry Dressing, Basil & Hazelnuts

Nectarine Salad with Blackberry Dressing, Basil & Hazelnuts

Ingredients

  • For the Salad:
  • 2 Big handfuls salad greens
  • 1 Nectarine, stone removed and fruit cut into thin slivers
  • 2-3 Tbsp Blackberries
  • 1/4 C Basil leaves
  • 2 Tbsp Hazelnuts, toasted and skinned (for a completely raw salad just skip toasting step)
  • Blackberry Dressing, a few tablespoons
  • For the Blackberry Dressing:
  • 1/3 C Blackberries, fresh or frozen and defrosted
  • 2 Tbsp Extra-virgin olive oil
  • 1 1/2 Tbsp Balsamic vinegar
  • 1/2 Tbsp Agave nectar (optional- probably not necessary if you’re using sweeter berries like strawberries)
  • 1 Tbsp Water

Instructions

  1. Prepare the dressing first. Whiz listed ingredients up in a blender ( I use a Tribest personal blender), pour into a jar or bowl and refrigerate while you prepare the salad.
  2. To toast hazelnuts, lay on a baking try and place in a hot (350F/180C) oven for 5-10 minutes, until skins are blistered. Watch closely so they don’t burn. Tip onto a kitchen towel, wrap them up and rub vigorously to remove loose skins. Don’t worry if they don’t come off completely.
  3. Place a handful of salad greens on individual plates or in a large bowl, add a layer of nectarine slices and whole berries, scatter over the basil and toasted nuts and finish with a generous drizzle of the dressing.
  4. Serves 1 (or 2 starter-size salads)
3.1
http://www.coconutandberries.com/2013/07/10/nectarine-salad-with-blackberry-dressing-basil-hazelnuts/

I’m submitting this salad to the weekly blog hops Wellness Weekends and Healthy Vegan Fridays

What have you been making with the bounty of summer fruit recently? Do any whole foods bring back particular memories for you?

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July 10, 2013 —

← Cheesy Tofu Scramble + Chipotle Sweet Potato Tacos Moving up in the world! →

Comments

  1. annemiekdunhof says

    July 11, 2013 at 10:26 am

    And it looks delicious again!

    • coconutandberries says

      July 11, 2013 at 11:18 pm

      Thanks Annie!

  2. Joanne says

    July 11, 2013 at 12:01 pm

    I feel like adding summer fruit to my salad would make me excited enough about it to actually WANT to eat it! PLus it just looks so pretty. :)

    • coconutandberries says

      July 11, 2013 at 11:18 pm

      Thanks Joanne, pretty food is all the more enjoyable!
      I could drink that blackberry dressing on it’s own so I’m sure slathering it on greens would make those not so fond of greens as me enjoy a leafy salad :)

  3. sonja@vesenmork says

    July 11, 2013 at 1:48 pm

    you lived a half year in Barcelona? color me jealous (but not really) but I always secretly wanted to do that after seeing “L’auberge Espagnal”.
    This salad looks so good! I’ve just eaten a salad with cherry tomatoes, peaches and basil myself. I love using summer fruits in salads!

    • coconutandberries says

      July 11, 2013 at 11:20 pm

      Love that film! Yep, lucky me I know. I studied French and Spanish at university and as part of the course spent a year abroad- 6 months in Barca and 6 months in Paris.

  4. happyhealthy365 says

    July 19, 2013 at 12:20 pm

    I love it!

Trackbacks

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I’m Emma, a passionate vegan foodie sharing my kitchen adventures and healthy plant-based creations. Hope you stick around!

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