Here in Israel we get our produce seasonally. That means that for better or worse, we have don't have access to all the fruits and veggies year round, only what's in season. This is rough when you're craving strawberries in the summer or watermelon in the winter, but there's also something nice about getting excited for the changing produce each season and really appreciating the fruits at their peak ripeness. Whether you have year round access to nectarines or you only get a few months with them, this salad pops with bright colors and flavors and the sweetness of the nectarine makes the the perfect refreshing side salad on a hot day. Feel free to swap nectarines with peaches or plums if that's your jam or swap the pistachios for nuts of your choice. It's a salad- there are no rules.
3-4 cups curly kale, stemmed, trimmed, and massaged with olive oil
1/2 a red onion, thinly sliced
1 nectarine, sliced
1/3 cup pistachios- raw, unsalted, shelled, crushed
For the dressing
1/4 cup olive oil
2 Tbsp balsamic vinegar
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried thyme
Cut kale from stems, trim, and place in a large bowl.
Massage kale leaves with olive oil for 2-3 minutes- this makes the leaves less tough and less bitter.
Chop up pistachios and roast them in the oven for 10 minutes at 160°C or 325°F. Remove from oven and let cool.
Slice red onion and nectarine and add to the bowl.
Combine all dressing ingredients and mix.
Pour dressing over salad and toss to coat evenly.
Enjoy with a serving of your favorite protein! My Herb-crusted grilled chicken is the perfect addition. Recipe here: https://www.laurenallennutrition.com/post/strawberry-spinach-salad-with-balsamic-vinaigrette