This light and refreshing salad makes great use of fresh early-summer produce. It will make an excellent, easy-to-make side dish or even a light lunch.
Nectarine and Fennel Salad
1/2-3/4 Cup Cooked Red Quinoa
1/2 Cup Shelled, Roasted Pistachio Nuts
1 Cup Thinly Sliced Fennel
2 Cups Arugula (or lettuce of choice)
1 Small Clove Garlic
1/4 Cup Roughly Chopped Chives
1 Tbsp. Apricot Jam (Honey or Agave will work as a substitute)
2 tsp. Dijon Mustard
1/3 Cup Fresh Lemon Juice
1/2 Cup Extra Virgin Olive Oil
Put all viniagrette ingredients in a food processor or blender, pulse until everything is combined, about 30 seconds. Add salt and pepper to taste. Working in a large mixing bowl, add the cooked and cooled red quinoa, and about 3 tablespoons of the vinaigrette to keep it moist. Stir. Halve the nectarine, remove the pit, and slice into thin pieces. Halve the avocado and cut into small chunks. Add the fennel slices, pistachios and half of the nectarine and avocado pieces to the bowl, save the other half for garnish. Gently toss to mix. Add desired amount of dressing and give one more toss to coat. Garnish with fresh slices of nectarine and avocado.
Courtesy of sproutedkitchen.com