Nectarine and pink grapefruit salad
We’re back with another fruity number. This nectarine and pink grapefruit salad is definitely not the salad for anyone who thinks pairing sweet and savoury ingredients is weird. It’s wonderful and I’ll happily fight you on that, but also just don’t make it if it’s not your thing. Hopefully the fact that you’ve landed on this page says it is…
I’ve balanced the sweetness out by adding in goats cheese/feta, granola and pecan nuts. I know it sounds a little odd, but trust me it works. I also really needed a bit of a health kick after a few heavy meals, so this really did the trick.
Also don’t you love how you can legit knock up a salad in like 5 minutes? I love cooking but sometimes I want something immediately. I don’t have time to pre-heat, parboil, sear, slow cook or whatever else takes time. I’m hungry now. It’s also even better when you eat this salad outside in the sunshine. I miss summer.
For more fruity and not-so-fruity recipes, check them out here.
Ingredients
- 1 ripe nectarine
- ½ pink grapefruit
- A handful of washed mixed leaves
- 1 tbsp granola
- 1 tbsp pecan nuts
- 50g goats cheese or feta
- 4-6 sugar snap peas
Method
- Cut around the nectarine and remove the stone. Cut the fruit into slices and set aside. Top and tail the grapefruit and using a small sharp knife cut around the sides, removing the skin and pith of the fruit. Slice the grapefruit into chunks. Slice the sugar snap peas.
- Toss together the mixed leaves, half of the nectarine slices and the sugar snap peas. Crumble in half of the goats cheese and throw in the pecans. Serve up in bowls and top with the other half of the goats cheese and nectarine slices, the grapefruit chunks and finally sprinkle on the granola to finish.