Nectarine Salad
This nectarine salad is light, refreshing and perfect as a summer salad side dish for BBQs or as picnic food!
Servings: 3 servings
Calories: 220kcal
Ingredients
- 5 cups lettuce leaves lamb's lettuce, butter lettuce or other
- 2 nectarines stone removed, sliced
- ¼ cup blueberries
- 1 Persian cucumber sliced
- ½ cup mini mozzarella balls
- ¼ cup basil leaves loosely packed
For the dressing
- 1.5 tablespoon extra virgin olive oil
- 2 teaspoon apple cider vinegar or white distilled vinegar
- ½ teaspoon maple syrup
- pinch salt
- pinch black pepper optional
Instructions
- In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, salt and optional black pepper.
- De-stone the nectarines and slice into small pieces. Slice the Persian cucumbers.
- Place the lettuce leaves in a large bowl and drizzle on about a third of the dressing. Toss the lettuce leaves. Add in the mini mozzarella balls, nectarine slices, cucumber slices, blueberries and basil leaves. Pour in a little more salad dressing, to the amount that you like. Toss the salad and serve immediately.
Notes
- If you can't get hold of nectarines, simply swap out for peaches.
- Although it likely wouldn't work for low histamine readers, you can swap the mozzarella for feta cheese.
- Nutritional information is auto-generated and should be understood to be an estimate.
- make sure to choose low histamine lettuce leaves, and not higher histamine ones such as spinach.
- apple cider vinegar, which scores 1. It is on the 'eat freely' section of the British Dietetic Association histamine list.
- black pepper, which scores 2.
Nutrition
Calories: 220kcal | Carbohydrates: 21g | Protein: 11g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 15mg | Sodium: 150mg | Potassium: 1125mg | Fiber: 6g | Sugar: 14g | Vitamin A: 13632IU | Vitamin C: 19mg | Calcium: 243mg | Iron: 5mg
