My Favorite Simple Summer Salad

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[dropcap2_large]I[/dropcap2_large]n the summertime I always find myself craving greens. I know that salad doesn’t have the best reputation for flavor, but I promise this one is sure to deliver. One of my favorite fruits is a white nectarine and when paired with the peppery essence of baby arugula, it makes for a perfectly balanced light summer salad.

Simple Summer Salad

4 servings, 10 minutes.

Ingredients

As a note, these amounts are estimates and true numbers won’t matter much. You can adjust based on taste.

• 4 handfuls of baby arugula
• 1 white nectarine
• 1 pint blackberries, rinsed and drained.
• 1/4 cup sliced raw almonds
• 1/4 cup chopped raw pecans.
• 1-2 sprigs of mint.
• Juice and zest of 1 lime.
• 2 tbsp extra virgin olive oil.
• 2 tbsp white balsamic vinegar.
• sea salt & pepper
• large bowl to mix and serve.
• small bowl / cup to mix dressing.
• salad server set, or something to toss with.
• cutting board
• zester
• knife

Method

1. Add baby arugula to large bowl.
2. Remove mint leaves from stems and add to large bowl.
3. Zest lime over baby arugula in large bowl.
4. Cut lime in half and squeeze juice into small bowl.
5. Thinly slice nectarine and add to large bowl.
6. Add blackberries to large bowl.
7. (Optional) Toast pecans and almond slices in pan over medium heat until slightly golden.
8. Add chopped pecans and sliced almonds to bowl.
9. Mix olive oil, white balsamic vinegar, and lime juice in small bowl to create dressing.
10. Prior to serving, drizzle dressing over ingredients in large bowl and toss.

Notes

This recipe can be adjusted depending on how many people you’re serving. I’ve adjusted and served it to a dozen people and still kept the same amount of blackberries. The most important ratio to maintain is for the dressing.

Enjoy!