Stellar Vegan Salad with Roasted Nectarines

Ever since I was a kid, I have loved creating salads, making the most of whatever seasonal fruits and vegetables I could find in the fridge. I love colors, textures, and playing with combinations. But I also don’t like my salads too fussy or fancy. Often the best salads are simple ones with just a handful of ingredients. Around this time of year, I’m always anticipating summer’s fruits — peaches, plums, nectarines, and watermelon. All of them will find their way into my salad bowl in the upcoming months.

To share my passion for salads, I’ve had a little side project going on for a while: the creation of an e-book entitled Stellar Vegan Salads. It’s still in the works… slated to become available in the fall. However, I thought I’d give my Cruelty-Free Faves friends a sneak preview with this salad that’s very easy to put together. In my home, I usually make one big bowl that my husband Seth and  I share. One bowl, two forks!  Enjoy!

Summertime Sunshine Salad

ingredients:

• Living butter lettuce
• Alfalfa sprouts
• Roasted nectarine*
• Roasted sunflower seeds
• Fresh mint
• Italian Extra Virgin Olive Oil
• White Balsamic or Champagne Vinegar

directions:

1. Slice one firm nectarine into eight wedges and roast in oven.*
2. Toast sunflower seeds over medium heat for about 3 minutes. SEt aside.
3. Place rinsed butter lettuce leaves in bowl.
4. Arrange sprouts in circle along the outer edge of the bowl.
5. Cur up fresh mint and sprinkle generously over the lettuce; set aside a sprig for the center as garnish.
6. Add olive oil and vinegar.
7. Place 6-8 nectarine wedges in the bowl; add some more sprouts aruond the wedges.
8. Sprinkle sunflower seeds and add center garnish.
9. Ready to eat immediately, while nectarines are still warm!

*Oven-Roasted Nectarines: Pre-heat oven to 200 degrees. Place wedges in an oven-safe glass dish and drizzle with olive oil. Bake for approximately 30 minutes. You want the wedges to be warm and slightly soft, but not mushy.

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