Ingredients
For salad:
- Greens of choice (I used Tuscan kale, frisée + red romaine)
- Nectarines, chopped chopped (I leave skin on)
- Shallots
- Avocado
- Pistachios
- Feta cheese (option to omit or use vegan cheese)
- Splash red wine vinegar or apple cider vinegar
For basil dressing (12oz):
- 1 shallot (roughly chopped)
- 1 garlic clove
- 2 cups packed basil
- 1½ tbsp red wine vinegar
- ½ tsp salt
- 1 lemon (juiced)
- ½ cup olive oil
- ½ cup avocado oil
- ¼ tsp honey or maple syrup
Instructions
- For the salad, thinly slice shallots (mandolin is the best at this for very thin pieces!), and place into a large bowl (your end salad bowl) with a couple heavy splashed of red wine vinegar + sprinkle of salt. Toss lightly and let sit for 15-20 minutes to pickle while you assemble the rest.*
- Make dressing. Add everything into a blender and mix until totally emulsified + bright green. An immersion blender in a jar also works.
- Cube avocado and chop nectarines- set aside.
- Chop greens and add to your salad bowl with the shallots. Pour on desired amount of dressing and massage into the greens (kale specifically is best when rubbed with dressing).
- Add the rest of ingredients (nectarines, avocado, pistachio and feta) and toss lightly to combine. Enjoy!
Notes
*To pickle a larger amount, add shallots to a jar and fill half way with red wine vinegar (or apple cider vinegar) and the rest with water. Add dash of salt, mix, and let sit at room temp for 30 min – 1 hour. Store in fridge.