- 1 nectarine (better if not fully ripe)
- 4 cups baby arugula, rinsed and dried
- 2 shallots, peeled and sliced thin
- 6-7 cherry tomatoes, halved
- 1/4 cup extra virgin organic olive oil
- 2 tbsp. organic balsamic vinegar
- 1/4 tsp. sea salt
- Freshly ground black pepper
- 4-5 basil leaves, sliced thin
Heat a grill pan on medium/high. Halve the nectarine and discard the pit. Slice the nectarine into 1/8 inch thick pieces. Brush the nectarine slices with olive oil and season with a dash of sea salt and place them onto the grill. Sear 2-3 minutes on each side (or until you can see the grill marks). Remove grilled nectarine pieces and set aside.
In a large salad bowl combine arugula, shallots, and cherry tomatoes. Whisk olive oil, balsamic vinegar, remaining sea salt, and freshly ground pepper. Pour onto salad and toss. Top the salad with slices of grilled nectarine and basil. Enjoy!
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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