{"id":4768,"date":"2023-11-17T02:09:16","date_gmt":"2023-11-16T16:09:16","guid":{"rendered":"https:\/\/www.hawthornegarage.com.au\/?p=4768"},"modified":"2023-11-17T02:09:16","modified_gmt":"2023-11-16T16:09:16","slug":"nectarine-blueberry-walnut-salad","status":"publish","type":"post","link":"https:\/\/www.hawthornegarage.com.au\/nectarine-blueberry-walnut-salad\/","title":{"rendered":"Nectarine, Blueberry & Walnut Salad"},"content":{"rendered":"
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Ingredients<\/h4>\n
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    • 6 nectarines, cut into wedges<\/li>\n
    • Olive oil spray<\/li>\n
    • 1 cup Chobani Natural Greek Yoghurt<\/li>\n
    • \u00bd cup whole egg mayonnaise<\/li>\n
    • 2 tsp apple cider vinegar<\/li>\n
    • 2 tsp Dijon mustard<\/li>\n
    • 2 tsp lemon juice<\/li>\n
    • 250g mixed leaf salad<\/li>\n
    • Celery stalks, thickly sliced, include inner leaves<\/li>\n
    • 450g blueberries<\/li>\n
    • 1 cup walnuts, chopped and toasted<\/li>\n<\/ul>\n
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        Serves:<\/strong> 12
        \nPreparation Time:<\/strong> 15 minutes
        \nDifficulty:<\/strong> A little effort required
        \nAttributes:<\/strong> Vegetarian, Gluten-Free<\/p>\n

        Method:<\/h4>\n
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        1. Preheat the BBQ to a medium heat. Spray nectarines with oil and then grill for 2 mins on each side. Set aside.<\/li>\n
        2. To make the dressing, place yoghurt, mayonnaise, vinegar, mustard and lemon juice in a small bowl. Season and stir to combine.<\/li>\n
        3. Arrange salad, celery, nectarine, blueberries and walnuts on a platter. Drizzle over dressing and serve.<\/li>\n<\/ol>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n