Last updated on July 15, 2018
It’s the perfect time for another summer recipe!
Summer is peak season to enjoy zucchini recipes. Another great fruit to be tried are nectarines. I try to prepare meals using in-season products as often as possible or as some might say to “eat the season”.
Actually, apart from carrots and sweet potatoes, I find it very practical to always have a zucchini in my fridge.
Why?
It takes little to no time to cook and can also be eaten raw. It has a very mild flavour so it can easily be added to any recipe…even desserts.
My mom reminded me that the best way to eat it, is often the simplest way and that is, grilled on each side and sprinkled with salt & pepper. Yum!!!
So in the spirit of trying to find new salad recipes, I decided to make my own using these 2 Summer ingredients. Click here to see another favorite Summer salad from a previous post.
Let’s get cooking!
I absolutely LOVE LOVE this simple oil that is a mix of olive oil and white balsamic vinegar.
White balsamic vinegar is less intense and less sweet than dark balsamic vinegar which is what I prefer for Summer recipes! It is perfect for this recipe as it does not overpower the taste of the nectarine.
If you haven’t tasted it, you should definitely give it a try.
- 2 cups of mixed greens
- 1 small ripe nectarine, sliced
- 1/2 zucchini, sliced
- 2 dried figs (remove the centre), chopped ***you can also use fresh figs
- 1/2 small red onion, thinly sliced
- 4 fresh basil leaves, chopped
- sprinkle with hemp seeds (optional)
- ***You may also add a grilled chicken breast
- Salad Dressing:
- 2 tbsp extra virgin olive oil & white balsamic vinegar[b]([url href=”https://www.amazon.ca/Belle-Excuse-White-Balsamic-Vinaigrette/dp/B07BW14N2X/ref=sr_1_fkmr1_1?ie=UTF8&qid=1531508002&sr=8-1-fkmr1&keywords=vinaigre+balsamic+la+belle+excuse” target=”_blank” rel=”nofollow”]like this one[/url])[/b]
- About 1 tsp dijon mustard OR dijon mustard with honey[b] ([url href=”https://www.avril.ca/boutique/en/online-grocery/current-deals/dijon-mustard-212ml.html” target=”_blank” rel=”nofollow”]like this one[/url])[/b]
- Add some canola oil in a pan.
- Slice the zucchini about 1/2 inch thick and add them to the pan on medium-high heat until slightly browned on each side. Sprinkle with salt and pepper. Put them aside.
- Add more canola oil and grill the chicken breast on medium high heat for a few minutes on each side. I usually cover it at the end to prevent some of the juices from evaporating. Slice and keep aside.
- In a bowl add all ingredients.
- Mix together and add the salad dressing just before serving.
- Salad Dressing:
- Mix together then add to the salad. Adjust amount according to your preference.
Enjoy!
Color your style, color your food, color your life!
Christiane xxx