Photo by Rhoda Peacher

Yield: 6 servings

Ingredients

Salad

• 3 large or 4 medium nectarines
• olive oil for grilling
• 1 large or 2 small avocados
• 1 cup peeled, seeded cucumber, cut into 1/2-inch-square pieces
• 1/2 cup diced fresh jalapeños (remove seeds and pith)
• 1/2 cup chopped cilantro leaves
• 2 T. finely chopped shallots
• green lettuce leaves

Fresh Lime Dressing

• 2 T. freshly squeezed lime juice
• 2 T. extra-virgin olive oil
• 1 tsp. sugar
• 1/4 tsp. salt

Preparation
Heat grill to medium. Halve nectarines, remove pits, and brush both sides with olive oil. Place nectarine halves skin-side-up on grill and cook for about 5 to7 minutes on each side or until fruit is just tender and caramelized but not falling apart. Remove from grill, let cool, and cut into 1-inch chunks.

Halve avocados, remove pit, scoop flesh from skin, and cut into 1-inch-square pieces. Place nectarines, avocado, cucumber, jalapeños, cilantro and shallots in mixing bowl. Toss gently to combine.

Combine dressing ingredients in jar with tight-fitting lid, and shake until slightly thickened. Pour over nectarine mixture, and toss gently. Serve on green lettuce leaves.