This Asian-flavored tomato and nectarine salad is a highly fortunate outcome of having “You Put the Lime in the Coconut” stuck in my head all week, coupled with a garden bursting with tomatoes and a drawer full of farmers market nectarines. Who said tomato salads have to be Italian? Try serving this with a plate of pasta tossed with Asian Pesto.
Ingredients
- 1 tablespoon coconut oil, liquified
- 1 tablespoon rice wine vinegar
- 1 tablespoon honey
- 1 tablespoon fish sauce
- 1 clove garlic, grated
- 1 teaspoon ginger, grated
- 1 lime, juice and zest
- 1 small cucumber, peeled and sliced
- 2 medium tomatoes, cut into 1-inch cubes
- 1 small serrano chile, thinly sliced (optional)
- 1 nectarine, cut into 1/2-inch cubes
- 1 tablespoon Asian basil, chopped
- flake sea salt (like Maldon)
Instructions
- In a large bowl, whisk together coconut oil, vinegar, honey, fish sauce, garlic, ginger and lime.
- Add cucumber, tomatoes, chile, nectarine and basil, and toss gently to coat. Serve and garnish with flake sea salt.
Servings: 4
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