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A Taste of Summer: Nectarine Salad

Posted on May 23 2017

dinner on the beachIt’s become a summer tradition of sorts, the “Ladies Dinner” on the second Thursday in August when we’re all wishing summer would last just a bit longer.I invite women I’ve known for years and new friends I meet each summer. I make the main courses and a cool, summer dessert and people bring whatever they love to cook or want to eat. It’s a fun relaxed evening that’s what Watch Hill is all about!

I like to try a new recipe each year, which usually turns into a summer favorite. Last year, for the first time, I made a nectarine salad inspired by Green Kitchen Stories. It was perfect and, sorry to say for my husband, there were no leftovers!!


  • 2 cups fresh lima beans
  • 2 teaspoons lime zest
  • 2/3 cup fresh lime juice
  • ½ cup olive oil (extra virgin if you have it)
  • 2 scallions, thinly sliced
  • 1 jalapeno, seeded and thinly sliced
  • 1 large or two small shallots, thinly sliced
  • 6 nectarines cut into thin wedges
  • 3 cups fresh corn kernels (about 4 ears)
  • 2 avocados, diced
  • 2 orange or red bell peppers, julienned
  • 2 pints cherry or grape tomatoes, halved
  • 1 cup coarsely chopped cilantro
  1. Cook the beans in salted boiling water until tender, about 10 minutes. Drain and rinse in colder water to stop them from cooking further.
  2. Make the dressing in a large bowl: whisk together lime juice, lime zest, olive oil, scallion, and jalapeno. Salt to taste.
  3. Fold in the beans, corn, nectarines, avocados, peppers and tomatoes into the dressing. Refrigerate at least 2 hours.
  4. Fold in the cilantro just before serving. Serve chilled.