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Curtis Stone’s peach-nectarine salad with avocado and quinoa
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Prep Time:
35 minutes
Cook Time:
25 minutes
Total Time:
60 minutes
Elevate your table with a colorful summer salad featuring quinoa, fresh fruit, and crunchy toasted macadamia nuts by Curtis Stone.
Ingredients:
  • 150g quinoa
  • 80ml olive oil
  • 2 limes, zest finely grated, juiced
  • 21.60 gm honey
  • 1/2 red onion, very thinly sliced
  • 1/2 red capsicum, seeded, very thinly sliced
  • 165.00 ml mint leaves, divided
  • 60g baby kale leaves or baby spinach leaves
  • 1 firm but ripe white or yellow nectarine, halved, pitted, cut into 12 wedges
  • 1 firm but ripe white or yellow peach, halved, pitted, cut into 12 wedges
  • 1 firm but ripe avocado, pitted, peeled, cut into 12 wedges
  • 70g macadamia
Instructions:
  • Place the quinoa in a fine sieve and give it a good rinse under running water. Then, heat oil in a saucepan, add the quinoa, and toast for 2 mins until golden. Pour in water, bring to a boil, cover, and simmer for 20 mins until quinoa is tender and liquid is absorbed. Transfer quinoa to a baking tray to cool for 20 mins.
  • Whisk together lime zest, 1/4 cup (60ml) lime juice, honey, and 1/4 cup (60ml) oil in a medium bowl. Season the dressing with salt. Combine onions, capsicum, and 1/3 cup mint leaves in the dressing and let sit at room temperature while the quinoa cools.
  • Spread a bed of quinoa on a platter. Layer with fresh kale or spinach, ripe nectarine, peach, and creamy avocado. Drizzle the dressing, diced onion, and chopped capsicum over the salad. Sprinkle with crunchy macadamias and the rest of the mint leaves. Season to taste and enjoy!

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