Grilled Nectarine Salad

Use ripe but still firm stone fruits for grilling and add them to your summer salad!

by Dani Yokhna
Grilled Nectarine Salad. Photo by Rhoda Peacher (
Photo by Rhoda Peacher

Yield: 6 servings



  • 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

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.

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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.


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