Grilled Nectarine Salad

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

by Dani YokhnaJune 8, 2012
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.