Grilled Nectarine Salad Recipes

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EASY GRILLED NECTARINES



Easy Grilled Nectarines image

Nectarines taste great grilled - all you need is some butter and brown sugar. Serve with vanilla ice cream and you have a quick dessert for a hot day.

Provided by barbara

Categories     Desserts

Time 10m

Yield 4

Number Of Ingredients 3

4 fresh nectarines, pitted and halved
2 tablespoons melted unsalted butter
4 tablespoons brown sugar

Steps:

  • Brush each nectarine half with 1/4 tablespoon melted butter and sprinkle with 1/2 tablespoon brown sugar.
  • Preheat the grill on medium heat. Place nectarines into an aluminum grill dish or directly onto the grill. Grill until lightly browned, turning occasionally, 3 to 5 minutes.

Nutrition Facts : Calories 162.3 calories, Carbohydrate 27.7 g, Cholesterol 15.3 mg, Fat 6.2 g, Fiber 2.3 g, Protein 1.5 g, SaturatedFat 3.7 g, Sodium 4.6 mg, Sugar 23.9 g

GARLICKY GRILLED CALAMARI AND NECTARINE SALAD



Garlicky Grilled Calamari and Nectarine salad image

Provided by Aarti Sequeira

Time 16m

Yield 6 servings

Number Of Ingredients 16

3 cloves garlic, minced
2 limes, juiced
1/4 cup extra-virgin olive oil, plus extra for grilling
1/2 teaspoon ground cumin
Generous pinch ground turmeric (about 1/8 teaspoon)
Generous pinch store-bought or homemade garam masala, recipe follows
Pinch of red chile flakes, optional
Kosher salt and freshly ground black pepper
1 pound baby squid (tubes and tentacles), cleaned
1/2 lemon, juiced
4 cups baby arugula, washed and dried completely
1 large nectarine, pit removed and quartered
3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits)
3 tablespoons whole cloves
1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds)
4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional

Steps:

  • For the dressing: Place the minced garlic cloves on a cutting board, then sprinkle with kosher salt. Using the back of your knife, mash the garlic to form a paste. Add it to a bowl with the lime juice, 1/4 cup oil, cumin, turmeric, garam masala and red chile flakes, if using. Whisk together, then season with salt and pepper, if necessary. Remove 3 tablespoons of the marinade and set aside for the squid.
  • For the squid: Heat up a large grill pan over high heat. Don't put anything on the grill until it's screaming hot! That will prevent the excess sticking.
  • Meanwhile, place the lemon juice in a large salad bowl and whisk in a pinch of salt and a few grinds of pepper. Add the arugula and toss to lightly coat. Transfer to a serving platter.
  • Drizzle the nectarine slices with olive oil, and lay them on the grill, turning every minute or so until the fruit have nice grill marks all over. Remove them to a plate. Pat the squid dry with paper towels, if necessary, and add to the reserved marinade. Toss to coat. Shake the calamari of the excess marinade, and place the tubes and tentacles on the hot grill, cooking about 3 minutes per side. If the squid sticks, wait another 30 seconds or so. When it's well-seared, it will release!
  • Remove the calamari from grill, and slice the calamari tubes (bodies) into rings. Add rings and tentacles to the bowl of reserved dressing and toss well to coat. Arrange the nectarine wedges and calamari on the platter, over the bed of arugula. Drizzle the remaining dressing over the bowl, as desired, and serve.
  • Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.

GRILLED CALIFORNIA NECTARINE AND BUTTER LETTUCE SALAD WITH BACON AND PISTACHIOS



Grilled California Nectarine and Butter Lettuce Salad with Bacon and Pistachios image

Grilled nectarine and chicken breast are tossed with a nectarine dressing, pistachio nuts and bacon in this flavorful and lively salad.

Provided by Allrecipes Member

Time 1h30m

Yield 6

Number Of Ingredients 13

1 California nectarine, peeled and pitted
3 tablespoons extra-virgin olive oil
3 tablespoons sherry or champagne vinegar
2 tablespoons honey
½ teaspoon salt
½ teaspoon cayenne pepper
2 each California nectarine, pitted
4 each boneless skinless chicken breasts, flattened slightly
1 pinch salt and pepper to taste
8 cups washed and torn butter lettuce, lightly packed
⅓ cup shelled pistachios
6 strips crisp, cooked bacon, crumbled
2 medium (4-1/8" long)s green onions, sliced

Steps:

  • Combine all dressing ingredients in a blender or food processor and puree until smooth. Cover and chill until ready to serve. Cut each nectarine into 8 slices. Place on a well-oiled grill over medium-high heat and cook for a few minutes on each side to lightly brown. Season chicken with salt and pepper; place on grill and cook for about 5 minutes on each side or until cooked through. Let cool.* Place lettuce in a large salad bowl. Cut chicken into bite-size strips and add to bowl with pistachios, bacon, green onions and dressing; toss well. Add grilled nectarines and toss again lightly.

Nutrition Facts : Calories 312.5 calories, Carbohydrate 17.1 g, Cholesterol 56.3 mg, Fat 17.1 g, Fiber 2.9 g, Protein 23.5 g, SaturatedFat 3.5 g, Sodium 542.8 mg, Sugar 12.5 g

GRILLED NECTARINES WITH FETA



Grilled Nectarines with Feta image

Provided by Dave Kovner

Categories     Side     Vegetarian     Quick & Easy     Low Cal     Backyard BBQ     Lunch     Feta     Nectarine     Summer     Grill     Grill/Barbecue     Healthy     Party     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 3

4 nectarines, halved, pitted
Melted butter (for brushing)
1 cup coarsely crumbled feta cheese (preferably sheep's-milk feta)

Steps:

  • Prepare barbecue (medium-high heat). Brush nectarines with butter. Grill nectarines, cut side down, until grill marks appear, 4 to 5 minutes. Turn nectarines over. Sprinkle with cheese, then pepper. Grill until grill marks appear on bottoms, 4 to 5 minutes.

GRILLED NECTARINE & BURRATA SALAD



Grilled nectarine & burrata salad image

Showcase nectarines at their best in the springtime with a stunning salad. With crunchy candied pecans and creamy burrata, it's full of texture

Provided by Shivi Ramoutar

Categories     Lunch

Time 20m

Number Of Ingredients 11

15g unsalted butter
2 tbsp caster sugar
50g whole pecans
3 ripe nectarines, stoned and cut into eighths lengthways
4 tbsp extra virgin olive oil, plus extra for brushing
2 tbsp balsamic vinegar
1 tsp honey
2 x 100g balls of burrata or vegetarian alternative
70g rocket
bunch of basil leaves, roughly torn
pinch of chilli flakes

Steps:

  • Heat the butter and sugar in a small frying pan over a medium heat until the butter has melted. Add the pecans and stir to coat in the buttery sugar. Continue to cook for about 5 mins, stirring until the pecans are crisp and caramelised. Tip out onto a sheet of baking parchment and leave to cool. Once cooled, roughly chop and set aside.
  • Heat a griddle pan over a high heat and generously brush the nectarine slices with some olive oil. Griddle for 1-2 mins on each side until charred and caramelised. Remove to a serving platter and set aside.
  • Whisk the 4 tbsp olive oil, vinegar and honey together with some seasoning to make a dressing.
  • Nestle the balls of burrata in amongst the nectarines and slice open, then arrange the rocket and basil around them. Drizzle over the dressing, scatter with the pecans and sprinkle with a pinch of chilli flakes to serve.

Nutrition Facts : Calories 510 calories, Fat 41 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.4 milligram of sodium

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