Nectarine, Cucumber and Mint Salad

Ingredients

  • 1/4 cup rice wine vinegar

  • 1/4 cup sugar

  • 1 small serrano pepper, deseeded, thinly sliced

  • 4 nectarines, halved, stone removed, cut into thin wedges

  • 2 Persian cucumbers, thinly sliced

  • 1/2 cup almond kernels, coarsely chopped

  • 3 tablespoons chopped fresh mint

  • 2 tbsp olive oil

Instructions

  1. Place the vinegar and sugar in a small saucepan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves. Add the chili and stir to combine. Set aside for 15 minutes to cool completely.

  2. Combine the nectarine, cucumber, almond and shredded mint in a bowl.

  3. Gradually add the oil to the vinegar mixture and whisk until combined. Pour the dressing over the nectarine mixture and gently toss until just combined. Divide among serving plates and season with pepper. Serve immediately.

Adapted from https://www.taste.com.au/

Haley Smith