Description
A refreshing nectarine salad with a spicy kick, crisp cucumber, green beans, and savory pancetta.
Ingredients
Scale
- 2 ripe nectarines, sliced
- 1 cucumber, thinly sliced
- 1 cup green beans, trimmed and blanched
- 100g pancetta, diced and crisped
- 1 red chili, finely chopped
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- In a pan, cook the pancetta until crisp. Set aside.
- Blanch the green beans in boiling water for 2 minutes, then cool in ice water.
- Slice the nectarines and cucumber.
- In a bowl, mix nectarines, cucumber, green beans, and chili.
- Add olive oil, lemon juice, salt, and pepper. Toss well.
- Top with crispy pancetta before serving.
Notes
- Adjust chili quantity based on spice preference.
- Can substitute pancetta with bacon for a similar flavor.
- For a vegetarian version, omit pancetta.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook (except pancetta)
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 12g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
Keywords: nectarine salad, spicy salad, summer salad, pancetta salad