Summer Fruit Salad with Arugula and Almonds

Summer Fruit Salad with Arugula and Almonds
Summer Fruit Salad with Arugulan and Almonds is a gluten free, primal, and whole 30 side dish. This recipe serves 10. One serving contains 229 calories, 7g of protein, and 16g of fat. This recipe covers 16% of your daily requirements of vitamins and minerals. It will be a hit at your The Fourth Of July event. Head to the store and pick up persian mulberries, arugula, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 35 minutes.

Instructions

1
Preheat the oven to 37
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OvenOven
2
In a small pie plate, toast the almonds for 8 minutes, until fragrant. Toss with 1/2 teaspoon of the almond oil and sprinkle with salt.
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Almond OilAlmond Oil
AlmondsAlmonds
ToastToast
SaltSalt
3
In a mini processor, puree the chopped nectarine.
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NectarineNectarine
4
Transfer the puree to a small bowl and add the shallot, vinegar and 1/2 teaspoon of salt.
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ShallotShallot
VinegarVinegar
SaltSalt
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5
Let stand for 5 minutes, then whisk in the olive oil and the remaining 1 tablespoon of almond oil. Season with salt and pepper.
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Almond OilAlmond Oil
Olive OilOlive Oil
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WhiskWhisk
6
Put the sliced nectarines and the blackberries in a medium bowl.
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BlackberriesBlackberries
NectarineNectarine
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7
Drizzle on one-third of the vinaigrette and season with salt and pepper. In a large shallow bowl, season the arugula with salt and pepper and toss gently with the remaining vinaigrette. Gently toss in the dressed fruit.
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Salt And PepperSalt And Pepper
VinaigretteVinaigrette
ArugulaArugula
FruitFruit
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8
Garnish with the almonds and serve immediately.
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AlmondsAlmonds

Equipment

DifficultyHard
Ready In35 m.
Servings10
Health Score58
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