On a Christmas table, this salad is bright, colourful, and pairs beautifully with most meats. At a BBQ, it’s a fresh, vibrant accompaniment to steak and sausages. If you’re asked to bring a salad, it’s a next-level flavour sensation that will impress everyone. Made with fresh, local, summer ingredients right here in Australia, the nectarines deliver incredible taste during the season. Be sure to give this nectarine salad a go this Christmas, you won’t be disappointed!
Nectarine, Quinoa and Avocado Salad
Servings: 4 people
Ingredients
- 1 cup tri-coloured quinoa
- 80 grams baby spinach leaves
- 2 nectarines choose ripe ones, and remove the stone then slice
- 1 avocado stone removed and sliced
- 1 handful walnuts
- 1 tbsp honey
- 1 tbsp olive oil
- 1 lemon juiced
Instructions
- Cook the quinoa according to the packet instructions. We use 1 cup of dry quinoa to 2 cups of liquid stock. Once cooked, leave it to cool.
- Combine the olive oil, lemon juice, and 1 teaspoon of honey to make the dressing.
- Line a baking tray with baking paper and spread the walnuts out in a single layer. Drizzle with the remaining honey and bake until the honey starts to caramelise. Remove from the oven and allow to cool.
- Place the cooled quinoa into a large bowl and toss through the spinach, nectarine, and avocado slices. Finish with the honeyed walnuts and a generous pour of dressing before serving.
