Summer Fruit Salad with Arugula and Almonds Recipe

Name: Summer Fruit Salad with Arugula and Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup whole blanched almonds (5 1/2 ounces); 1 tablespoon plus 1/2 teaspoon almond oil (optional); Kosher salt; 4 large nectarines (2 pounds), 3 sliced 1/4 inch thick and 1 coarsely chopped; 1 small shallot, minced; 3 tablespoons sherry vinegar; 1/4 cup plus 2 tablespoons extra-virgin olive oil; Freshly ground pepper; 1 pint blackberries or Persian mulberries; 4 bunches of arugula (1 1/4 pounds), large stems discarded

Servings: persons

1 cup whole blanched almonds (5 1/2 ounces)
1 tablespoon plus 1/2 teaspoon almond oil (optional)
Kosher salt
4 large nectarines (2 pounds), 3 sliced 1/4 inch thick and 1 coarsely chopped
1 small shallot, minced
3 tablespoons sherry vinegar
1/4 cup plus 2 tablespoons extra-virgin olive oil
Freshly ground pepper
1 pint blackberries or Persian mulberries
4 bunches of arugula (1 1/4 pounds), large stems discarded

1
Preheat the oven to 375.
2
In a small pie plate, toast the almonds for 8 minutes, until fragrant.
3
Toss with 1/2 teaspoon of the almond oil and sprinkle with salt.
4
In a mini processor, puree the chopped nectarine.
5
Transfer the puree to a small bowl and add the shallot, vinegar and 1/2 teaspoon of salt.
6
Let stand for 5 minutes, then whisk in the olive oil and the remaining 1 tablespoon of almond oil.
7
Season with salt and pepper.
8
Put the sliced nectarines and the blackberries in a medium bowl.
9
Drizzle on one-third of the vinaigrette and season with salt and pepper.
10
In a large shallow bowl, season the arugula with salt and pepper and toss gently with the remaining vinaigrette.
11
Gently toss in the dressed fruit.
12
Garnish with the almonds and serve immediately.

363

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup whole blanched almonds (5 1/2 ounces), 1 tablespoon plus 1/2 teaspoon almond oil (optional), Kosher salt, 4 large nectarines (2 pounds), 3 sliced 1/4 inch thick and 1 coarsely chopped, and more.

Yes, Summer Fruit Salad with Arugula and Almonds falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Summer Fruit Salad with Arugula and Almonds

How did you like this recipe?

Frequently Asked Questions