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Summer Stone Fruit Salad

Summer Stone Fruit Salad

This summer stone fruit salad is bright and sweet. It's a perfect celebration of summer produce. The tartness of the plums is counterbalanced by the mellow mozzarella and avocado. The key to this salad is using fruit that is very ripe. 

Summer Stone Fruit Salad with peaches, plums, apricots, avocado, and mozzarella - a beautiful celebration of summer produce | Shiny Happy Bright

The stone fruit family includes peaches, apricots, nectarines, plums, and cherries. They all have a hard stone or pit in the center. They're at their best from June to September. Cherries are typically the first in season, followed by apricots and peaches, with plums at their height near the end of the season. 

Stone fruit likes to bruise, so be careful when you purchase it not to squeeze it to check ripeness - rather check for a fragrant smell, see if it feels heavy, and look for a depth of color. 

Summer Stone Fruit Salad with peaches, plums, apricots, avocado, and mozzarella - a beautiful celebration of summer produce | Shiny Happy Bright

Enjoy this summer stone fruit salad!


Summer Stone Fruit Salad

Makes 2 main course or 4 side servings | Prep Time: 10 minutes | Total Time: 15 minutes

 

Ingredients

6 pieces of stone fruit (I used 2 peaches, 3 apricots, and 1 plum), sliced

10 Bocconcini (mini mozzarella) balls, halved

1 avocado, sliced

1/4 cup mint, coarsely chopped

3 tablespoons olive oil 

juice of one lemon

pinch of salt

optional - pinch of sesame seeds

 

Instructions

Arrange the stone fruit, Bocconcini, and avocado in a large, shallow dish or plate. 

Sprinkle the mint on top of the salad. 

Combine the olive oil, lemon juice, and salt in a small bowl and whisk till combined. 

Drizzle the dressing on the salad and top with sesame seeds, if desired. 


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