Description
A refreshing nectarine salad with a kick from chili, complemented by crisp cucumber, green beans, and savory pancetta.
Ingredients
Scale
- 2 ripe nectarines, sliced
- 1 cup green beans, trimmed
- 1 cucumber, diced
- 4 oz pancetta, diced
- 1 red chili, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook the green beans in boiling water for 3-4 minutes until tender and bright green. Drain and rinse under cold water.
- In a skillet, cook the pancetta over medium heat until crispy. Remove and drain on paper towels.
- In a large bowl, combine nectarines, green beans, cucumber, and chili.
- Add the pancetta to the bowl.
- Drizzle with olive oil and balsamic vinegar. Season with salt and pepper.
- Toss gently to combine all ingredients.
- Plate the salad and serve immediately.
Notes
- For a vegetarian option, substitute pancetta with roasted chickpeas.
- Experiment with different types of nuts for added texture.
- Adjust the chili level according to your spice preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg
Keywords: nectarine salad, chili cucumber, green beans, pancetta