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Nectarine Salad with Raspberry Balsamic Vinaigrette

Naturopath Lauren Glucina
A simple Summer Nectarine Salad with Raspberry Balsamic Vinaigrette. Naturally gluten free, plant-based. 
5 from 3 votes
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dinner, Salad with dressing
Cuisine Gluten free, Mediterranean, Plant-based
Servings 4 people
Calories 547 kcal

Ingredients
  

  • 120 grams mixed greens (baby beet leaves, baby spinach)
  • 2 small cucumbers (or 1 large avocado – just something green for contrasting colour)
  • 1/2 cup macadamia nuts
  • 3 nectarines
  • 1/4 red onion, finely sliced
  • 3/4 cup red quinoa
  • water/vegetable stock to cook quinoa
  • 2 teaspoons olive oil, + salt and pepper to dress the quinoa

Raspberry Balsamic Vinaigrette

  • 1/4 cup extra virgin olive oil
  • 1/4 cup frozen and thawed raspberries (heaped cup)
  • 1/4 cup macadamia nuts (heaped cup)
  • 1/4 cup water
  • 2 tablespoons pure maple syrup
  • 4 teaspoons balsamic vinegar
  • 2 small pinches of coarse sea salt
  • black pepper to taste
  • 1 teaspoon organic soy lecithin (optional, to emulsify)

Instructions
 

  • Start with the dressing – dry toast the macadamia nuts in a pan and add to a blender, reserving 1 tablespoon.
  • Add all other ingredients and blend till smooth. Add the last tablespoon of macadamia nuts and blend again – the idea is to have some crunchy bits in there. If using lecithin, add this before you blend in the macadamia nuts.
  • For the salad, wash and spin dry the greens, arrange on a platter and spoon a little dressing over the top.
  • Rinse quinoa well under running water, then add to a pot and add a generous amount of water or vegetable stock for a richer flavour (I prefer the latter). Bring to a boil, reduce to a simmer, and cook till the spirals unravel. Drain, transfer to a medium bowl, dress with olive oil, salt and pepper, then spoon it over the salad greens.
  • Dry toast the macadamia nuts. Cut the nectarines into slices or wedges, finely slice the red onion and cucumber or avocado, and scatter over the quinoa. 
  • Drizzle over some more of the dressing and serve the remainder in a small bottle so people can add to their liking.

Notes

  • For some odd reason, the dressing tastes nicer with frozen and thawed raspberries rather than fresh - much sweeter!
  • I used natural, salted macadamia nuts, which were divine once toasted, I don't think raw macadamia nuts would quite have the same effect
  • The soy lecithin is optional, it just helps emulsify and keep the dressing from seperating

Nutrition

Calories: 547kcal
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