Nectarine Summer Salad

Written By Celine MacKay

A very big part of living in alignment with life force and BG3, or as we call it living The Gold Life, is to nourish our bodies with vital food that’s in season and locally grown as much as possible. Living in Muskoka, Ontario, it’s not always possible year-round to find local produce so we enjoy it as much as we possibly can during the growing season! This salad is so simple to make and it’s been a staple for years in our home, but it’s bursting with summer juicy flavour thanks to the nectarines.

Summer Nectarine Salad

Ingredients

  • large handful of string beans

  • 2-3 ripe nectarines

  • 198g couscous (1 box Casbah organic couscous)*

  • 1 tbsp butter

  • olive oil

  • salt/pepper

  • white wine vinegar

  • feta cheese

  • toasted almonds, roughly chopped

Method

Cook the couscous according to the package instructions, adding one tbsp of butter to the water prior to adding the couscous. Allow to slightly cool.

Cook the string beans al dente and immediately run under cool water so they maintain a slight crunch. If preferred cut them into shorter lengths.

Cut the nectarines into slices.

Assemble the couscous, string beans and nectarines in a large bowl or, as I do to save dishes, in the saucepan I used to cook the string beans. Drizzle with olive oil, white wine vinegar, salt and pepper. (Taste and adjust the vinegar / seasoning to taste.)

Top with feta and chopped toasted almonds. Toss and serve immediately.

Celine MacKay