White Nectarine Salad with Pipikaula

September 2, 2025 / By Foodland
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White Nectarine Salad with Pipikaula

"This is a light, refreshing salad inspired by local flavors. Try swapping the basil with mint or shiso for a twist." - Chef Keoni Chang, Vice President and Chief Food Officer
Prep Time 20 minutes
Course Appetizer
Cuisine Beef
Servings 2

Ingredients  

  • 2 Ripe white nectarines thinly sliced
  • 1/3 cup Fresh basil leaves torn or chiffonade
  • 3 ounces Pipikaula thinly sliced
  • 1 teaspoon Fresh ginger finely grated
  • Lemon zest
  • Lemon juice
  • 1/4 cup Macadamia nuts, toasted and chopped (optional)
  • 1 Ripe mango, peeled and thinly sliced (optional)
  • Baby arugula or mizuna (optional)
  • 1 teaspoon Honey (optional)
  • Chili flakes or oil (optional)

Instructions 

  • In a small bowl, whisk together lime juice, lime zest, grated ginger, and olive oil. Season with salt and black pepper. Add honey if using. Set aside.
  • In a larger bowl, combine the nectarine, basil, pipikaula. Drizzle the dressing over the top, lightly mix and place in a serving bowl or platter.
  • Sprinkle toasted macadamia nuts last to maintain crunch. Add a light dusting of chili flakes or a few drops of chili oil if desired.
  • Serve immediately, ideally slightly chilled or at room temperature.
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