Tame the Swelter – Carrot Nectarine Salad

July 2, 2015

in Cook What You Like, Salads and Vegetables

Carrot Nectarine SaladOh, baby!  It’s hot out there!  How hot?  For starters, it’s already been 108° F this week in Sacramento and there’s more week and hot to come.

Don’t even think about venturing into the kitchen and turning on anything that generates heat.

Instead, stick your head in the fridge and pull out a bunch of carrots and find a couple of stone fruits.

In this post, we’ve turned the ingredients into a fast and simple Carrot Nectarine Salad topped sliced almonds.  Reminiscent of the 1950-60s carrot-raisin salad (often with chopped walnuts), this carrot salad is tossed lightly in a touch of honey, apple cider vinegar and mayo.

You could skip the dressing and toss the grated carrots and fruit chunks with a couple of ice cubes into a blender, add some yogurt make a cold smoothie.  Gin’s Kitchen also likes the carrots and fruit accompanied with dollop of plain yogurt atop breakfast cereal.  A teaspoon or two of honey makes everything sweeter.

Sharing with you just a few delicious possibilities to help you stay cool – plus get some beta-carotene, fiber and other good things inside your body – during this hot endless summer.

Keep the cool going and check out Fattoush and Watermelon-Arugula salads.

Recipe: Carrot Nectarine Salad

This salad comes together in minutes. Keep undressed salad in fridge and lightly toss with dressing just before serving.


  • 4-5 carrots
  • 1-2 nectarines or peaches
  • 1 Tablespoon apple cider vinegar
  • 1 Tablespoon Best Foods (Hellmans) mayonnaise
  • 1-2 teaspoons honey
  • 1/4 cup sliced almonds


  1. Prepare ingredients:  lightly toast almonds over medium high heat in small sauté pan on the stove.  Turn almond slices often and watch carefully. When ready, remove almond slices to a shallow dish to cool. Grate carrots on the large  holes of a box grater.  Cut fruit into pieces sized to fit into your mouth.  Make the dressing in a medium bowl by mixing together apple cider vinegar, mayonnaise and honey until smooth.
  2. Make salad:  add the grated carrots and cut fruit to the dressing; toss lightly just before serving.

Serves 2-3 as a side dish.

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