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Summer Fruit & Vegetable Salad

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Serves 4

Try this salad at your next barbecue, it’s a crowd pleaser. A variety of flavors create this festive side dish.


2 nectarines, (cut into thin wedges)
1/3 cup lime juice
1 jalapeño, (seeded and thinly sliced)
1 pint cherry tomatoes, (halved)
1 cup baby lima beans
1 1/2 cups corn kernels
1 avocado, (cut into 1/2-inch cubes)
1 teaspoon lime zest, (finely grated)
1/4 cup extra-virgin olive oil
1 orange bell pepper, (finely julienned)
1/2 cup cilantro, (coarsely chopped)
1/8 teaspoon sea salt


  1. Boil water in a saucepan then add lima beans. Cook for 10 minutes. Drain water and rinse in cold water.
  2. Whisk together jalapeño, lime zest and olive oil in a large bowl Add salt to season dressing.
  3. Mix in orange pepper, corn, avocado, lima beans and nectarines. Mix well and place in refrigerator for 2 hours.
Course: Salad
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