Cucumber Nectarine Salad with
Strawberry Rhubarb Dressing
Light, Healthy, Easy and
Refreshing Side Dish
This cucumber nectarine salad is light and refreshing. It is great for summer time. In my opinion, if you have a Vidalia Onion cutter, this is definitely a very low maintenance recipe.
Prep Time: 20 Minutes Cook Time: ZERO Serving: 4-6
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How To Cut A Nectarine?
In the past, I always liked to peel the skin of nectarine before eating it. I am not sure if that was the reason that made nectarine never on my favorite list.
Until I stumbled on a search result on the internet, I learned that the skin is edible, too. I felt like I found a holy grail.
With the skin on, the texture and flavor of the nectarine kicks up several notch significantly.
Also, according to the research, there are only 60 calories in a nectarine which is great for weight loss.
So, how to cut a nectarine? I tried to cut a nectarine in the middle and went around the pit. Then, I held on the 2 halves of the fruit and twisted. Unfortunately, it didn't
work. The meat attached to the pit so well that it makes it very hard to open the fruit up.
The best way to cut a nectarine without struggling so much with the pit is to...stand up a nectarine on a cutting board or a smooth surface and slice it around the pit.
The most efficient way is to have a very sharp knife. It will guide you to cut through the flesh by staying away from the pit.
4 Seedless cucumber (a.k.a. European Cucumber;diced)
4 nectarine (skin on; diced)
1/4 cup Strawberry Rhubarb Jam (Recommend: Mother's Mountain Brand)
1/4 cup Apple cider vinegar
1/4 cup Extra Virgin Olive Oil
1 tablespoon Dijon mustard
A pinch of each of salt and pepper
- Combine both seedless cucumber and nectarine in a big mixing bowl
- Whisk the ingredients of the dressing in a separate bowl to taste
- Pour the dressing to the cucumber mixture
- Toss the coat
- Chill in the fridge for at least an hour and serve
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