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Nectarine and Fennel Salad

Nectarine and Fennel Salad
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WebMD Recipe from Foodily.com

This salad is not complicated in the slightest, but it was the tastiest combination I’ve had in quite some time. It reinforces the fact that finding seasonal, fresh produce guarantees a better product. It was my first time cooking with red quinoa and I found it to be a bit firmer, which is just perfect to toss into a salad. It is not crucial by any means, but if you can get your hands on some red quinoa, it certainly makes a gorgeous alternative to the white variety. I enjoyed this, as written below, because I like to eat A LOT of salad. And because it doesn't have the weight of cheese or a protein, it was ideal for me yesterday when I consumed the entire bowl. However, if I were making this for other people or maybe myself on a less vegetable gluttonous day, it would be excellent with a bit of either feta, goat cheese, or a piece of grilled fish to make it more of an entree.

I cannot stress enough how important it is to buy your produce from a local farm stand or farmers market for this salad. Seek out an incredibly fragrant nectarine, a delicate avocado with buttery insides, and a plump fennel bulb. It is very light and what makes it great is the use of ripe, fresh produce.

Ingredients
  • 1/2-3/4 cup
    red quinoa, cooked
  • nectarine
  • avocado
  • 1/2 cup
    pistachio nuts, shelled, roasted
  • 1 cup
    fennel, thinly sliced (use a mandolin if you have one!)
  • 2 cups
    arugula, or lettuce of choice
  • 1 small clove
    garlic
  • 1/4 cup
    chives, roughly chopped
  • 1 tablespoon
    apricot jam, (honey or agave will work)
  • 2 tablespoons
    dijon mustard
  • 1/3 cup
    lemon juice, fresh
  • 1/2 cup
    extra virgin olive oil
  • 1 pinch
    salt
  • 1 pinch
    pepper
Instructions
  1. Put all vinaigrette ingredients in a food processor or blender and pulse until everything is combined -- about 30 seconds. Taste for salt and pepper.
  2. Working in a large mixing bowl, add the cooked and cooled red quinoa and about 3 tablespoons of the vinaigrette to keep it moist. Stir.
  3. Halve the nectarine, remove the pit, and slice into thin pieces. Halve the avocado and cut into small chunks. Add the fennel slices, pistachios, and half of the nectarine and avocado pieces to the bowl; save the other half for garnish.
  4. I suggest using clean hands to toss everything so you can be gentle and retain the shapes of the avocado and nectarine. Add desired amount of dressing and give one more toss to coat. Garnish with fresh slices of nectarine and avocado.
Nutritional Information

Makes: 4 servings
  • Calories446
  • Carbohydrates32.8 g
    • Dietary fiber6.5 g
  • Cholesterol0mg
  • Fat39.6 g
    • Saturated fat5.2 g
  • Sodium61 mg
  • Protein7.7 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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