Nectarine, Cucumber, Feta and Almond Salad
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| Serves | 3 |
| Prep time | 20 minutes |
| Cook time | 5 minutes |
| Total time | 25 minutes |
| Allergy / Intolerance | Artificial Addititives, Artificial Colours, Glutamates, Preservatives |
| Suitable for | RPAH Elimination Diet - High Chemical |
| Meal type | Salad |
| Misc | Child Friendly, Serve Cold |
| Occasion | Barbecue, Picnic |
Sweet and savoury nectarine salad.
Ingredients
- 30ml Malt Vinegar
- 2 1/2 tablespoons Caster sugar
- 2 Spring onions (finely sliced)
- 2 Nectarines (halved, stoned and thinly sliced)
- 1 Small Lebanese cucumber (halved lengthways and sliced)
- 1/4 cup Feta (diced)
- 1/4 cup Almonds (coarsely chopped)
- 2 tablespoons Sunflower oil
Directions
| 1. | Place the vinegar and sugar in a small suacepan over low heat. Cook, stirring until the sugar dissolves. Set aside to cool completely. |
| 2. | Combine the nectarine, cucumber, almonds, feta and spring onions in a bowl. |
| 3. | Gradually add the oil to the vinegar mixture and whisk until combined. Pour the dressing over the nectarine mixture and toss gently until just combined. |
| 4. | Serve immediately. |
Note
High Amines, High Salicylates, Low Glutamates
