Grilled Nectarine Salad

This is a special dish sure to be appreciated by the majority, it has a variety of flavours. Utilising the freshness, offered by the summer garden. This is a complete salad with asparagus, beetroot, tomato, and sweet almonds.

The versatility of this dish is evident, with such a flavour punch it is sure to be a winner, plus for the vegetarians and vegans amongst us. This Grilled Nectarine Salad is suitable for all of you as it uses no animal products, perfect.

I don't like all of the labels, there is a huge push on throughout the world for plant-based dining. Good for should be that, tasty and appealing to the dinner, either plant or meat-based.

Grilled Nectarine Salad

Written by - Kevin Kapusi Starow
A delicious fresh salad perfect for a special afternoon treat.
No ratings yet
Vegan, Vegetarian
Prep Time 20 minutes
Cook Time 30 minutes
30 minutes
Total Time 1 hour 20 minutes
Course Appetizer
Cuisine Non Specific
Servings 4
Difficulty Advanced


  • Immersion blender
  • Strainer
  • Small Saucepan



  • 10 Nectarines - halved & pip removed
  • 5 Asparagus Spears - green trimmed, blanched & refreshed
  • 4 Baby Beets - roasted, peeled & quartered
  • 1 Tomato - peeled & seeded
  • 20 Crostini - thin sliced bread that has been toasted
  • Puffed Wild Rice

Almond Milk

  • 200 gm Toasted Almonds - crushed
  • 150 ml Almond milk - non sweetened
  • Salt
  • Sugar

Blood Orange gel

  • 250 ml Blood Orange Juice
  • 5 gm Gellan



  • I like to grill the nectarines on a hot French grill plate, to get eh bar marks. Do this for all cut sided of the fruit.
  • Cut the halves into quarters.
  • Slice the sections of tomato into several pieces, as you prefer.

Almond Milk

  • Place the nuts and milk in a pot together with a pinch of salt and sugar. Then heat to 90c for several minutes.
  • Allow to infuse for half an hour, then blend with an immersion blender till smooth.
  • Pass the liquid through a fine cloth to remove any nut remnants, place in a container and cool.


  • Place the juice into a pot and sheer in the gellan with an immersion blender.
  • Heat to 95c to allow the gel to hydrate.
  • Remove from the heat and allow to cool.
  • Once cool blend with an immersion blender till smooth, adjust with extra juice if required.


  • Arrange a selection of the nectarine quarters, tomato, beetroot, and asparagus spears on your chosen plates.
  • Pipe several spots of gel onto your plate.
  • Top with the puffed rice and the crostini
  • Then flood the plate with the almond milk
Keyword asparagus, beetroot, salad, wildrice
Tried this recipe?Let us know how it was!

Let’s Make a Difference

Every day we have the opportunity to make hundreds of choices. We are so fortunate to live in a time where information is so easily accessible and we have the opportunity and freedom to make choices that we feel are the best for us and our families.

I encourage you to continue educating yourself and others about the benefits of living a plant-based lifestyle. Cook a plant-based meal, opt out of products like leather, watch a documentary with a family member or friend. It’s easy to feel like the choices we make are small, but when we make these choices together, we can make a big difference!

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