Tangy Thai Nectarine Salad

Serves 2-4

This is such an easy salad, yet so delicious and refreshing! I was inspired by the nectarines I purchased the other day, but still hadn't eaten. They smelled soooo good this afternoon, and since I had already decided to experiment with a Thai-style chicken burger for dinner, I came up with a Thai-inspired salad to toss these perfectly ripened nectarines in. I will absolutely make this recipe again...and again...and, yeah. ;)

Ingredients:

• 1 pkg Romaine hearts
• 1 ripe nectarine, sliced
• A handful of Sing Buri cashews, chopped (you can also use regular roasted cashews or peanuts)
• Fresh cilantro leaves
• Crushed red pepper flakes
• 1 tsp. Tamari or soy sauce
• 1 tsp. light brown sugar
• 1/4 tsp. Kosher salt
• Juice of 1 lime

Directions:

Arrange Romaine hearts on a pretty plate. Place nectarine slices on top of the Romaine. Sprinkle with fresh cilantro leaves & Sing Buri nut blend. Combine the rest of the ingredients in a bowl to make the dressing. Pour over salad just before serving. Sprinkle with crushed red pepper flakes if desired. Goes really well with my Green Curry Chicken Burgers! :)

Blood Orange Cashew Salad

Ingredients:

• A 5 oz. package of baby arugula
• 1 blood orange, peeled, quartered, and separated
• Sahale Snacks brand "Sing Buri Cashews" nut blend

Dressing:

• 1/8 cup Blood Orange infused olive oil* (or good regular olive oil)
• 1 tbsp. Serrano Honey Balsamic vinegar* (or regular Balsamic vinegar)
• 1 clove garlic, minced
• Squeeze of 1 lemon wedge
• Sea salt & freshly cracked black pepper

Directions:

Mix all salad ingredients in a pretty bowl, set aside. Mix together dressing ingredients, and toss into salad when ready to serve. Easy!

Note:

*You can purchase these infused olive oils & Balsamics at The Olive Oil Store, Jacksonville, FL.