Meatless Monday – Mexican style nectarine salad

This spicy salad is another sure way to add cheer to your dinner. This colourful fresh and fruity dish by chef Jenny Morris pairs sweet with heat using sweet corn, nectarines, red pepper, sugar snap peas and jalapeno peppers.

Serves 4-6

You’ll need: 3 cups of fresh sweet corn kernels; 4 large nectarines cut into cubes; 1 cup of cubed cucumber; 1 small red pepper, diced; 1/3 cup of finely chopped red onion; ½ cup of roughly chopped fresh coriander; 2 jalapeno peppers, seeded and finely chopped; sugar snap peas; radishes; baby cucumber ribbons; baby gem lettuce.

For the dressing – 2 Tbsp olive oil; 2 Tbsp lime juice; 1 Tbsp honey; ½ tsp ground cumin; Salt and black pepper to taste; 1 cup of vegan-friendly cream alternative (like Orley).

How to:

For the dressing, stir all the ingredients together, taste and adjust the seasoning. Pour over mixed salad ingredients.

* Recipe & image by

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