Recipe: Stone Fruit and Pistachio Salad
Last updated: October 15, 2024, at 7:51 a.m. PT
Originally published: July 23, 2020, at 10:55 a.m. PT
This dish is the epitome of summer. Fresh, sweet, tart, and herbal flavors come together in this summertime showstopper!
Yields: 4 Servings
Total Preparation Time: 15 Minutes
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon honey
- Sea salt and fresh ground black pepper
- 4 cups tender greens (arugula, spinach, etc.)
- 3 ripe nectarines or peaches, sliced
- 10 fresh basil leaves, julienned
- 1/2 cup shelled pistachios, toasted
Tip: Top with your favorite toppings, like feta cheese or nuts to make this dish even more delicious!
Instructions
- Whisk together olive oil, lemon juice, honey and salt and pepper in a salad bowl.
- Add greens and gently toss to coat.
- Layer salad with remaining ingredients and serve.
Locations:
Auburn Valley YMCA
Bellevue Family YMCA
Coal Creek Family YMCA
Dale Turner Family YMCA
Downtown Seattle YMCA
Matt Griffin YMCA
Meredith Mathews East Madison YMCA
Northshore YMCA
Sammamish Community YMCA
Snoqualmie Valley YMCA
University Family YMCA
West Seattle & Fauntleroy YMCA
Kent YMCA
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