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
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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