Seasonal Fruit–Herb Saladitas

  1. Nectarine-Thyme Saladita
  2. Pit and slice a perfectly ripe nectarine, then cut the slices in half. Toss in about a tablespoon of fresh thyme leaves, stripped from the stems with your fingers. Serve right away-plain, or with a cruet of extra-virgin olive oil and a wedge of lime.nantaloupe-Basil Saladita
  3. Peel and seed a small, ripe cantaloupe. Cut the flesh into 1/2-inch dice or even smaller and place it in a bowl. Shortly before serving, add about a dozen minced fresh basil leaves and serve soon thereafter.
  4. Apple-Parsley Saladita
  5. Core and chop a crisp apple or two and toss with a small splash of fresh lemon juice or cider vinegar. Throw in a handful of minced fresh flat-leaf parsley. Drizzle with a little extra-virgin olive oil.
  6. Pomegranate-Mint Saladita
  7. Extract the seeds from a large pomegranate and place them in a bowl. Shortly before serving, toss with about 25 minced fresh mint leaves and serve pronto. I highly recommend
  8. as an accompaniment.
  9. Mango-Cilantro Saladita
  10. Peel, pit, and cut 2 fresh mangoes (or 2 cups frozen mango chunks) into 1/4-inch dice and splash with up to 2 tablespoons fresh lime juice. Just before serving, toss with a handful or two of cilantro, minced, and a sprinkling of crushed red pepper, if you like. Serve right away. It's great with
  11. .

nectarine, thyme, extravirgin olive oil, wedge, cantaloupe, basil, crisp apples, lemon juice, handful of fresh flatleaf parsley, extravirgin olive oil, pomegranate, mint, mangoes, lime juice, cilantro, red pepper

Taken from www.epicurious.com/recipes/food/views/seasonal-fruit-herb-saladitas-51196810 (may not work)

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