Go Back
Nectarine Basil Salad with Pineapple Balsamic Vinaigrette // JustineCelina.com


I’m totally in love with nectarines right now, and I’ve been making My Nectarine Basil Salad with Pineapple Balsamic Vinaigrette for lunch often lately! It’s quick to whip together and combines a delicious summer flavour profile — nectarines and basil. You could also have this salad for dinner, just add some grilled chicken, shrimp (or more almonds) and you’re set! In this recipe I use a pineapple balsamic white vinegar from Lucero Olive Oil, which I picked up in Napa Valley last summer (and have been rationing like an insane person), because it’s absolutely heavenly.
Course Salad
Prep Time 15 minutes
Servings 1
Author Justine


Nectarine Basil Salad

  • 4 cups baby spinach
  • 1 nectarine
  • 1/2 an avocado
  • 3 sprigs green onion
  • 10 fresh basil leaves
  • 1/4 cup almonds

Pineapple Balsamic Vinaigrette

  • 1 tbsp pineapple balsamic white vinegar
 (Calgarians: Sunterra, Community Natural Foods or Amaranth Whole Foods Market may carry this.
If you’re not able to find it, substitute 1 tbsp chopped fresh pineapple)
  • 1 tbsp regular balsamic vinegar
  • 1 tbsp extra virgin olive oil
  • A dash each of pink Himalayan salt and freshly cracked black pepper


  1. Add your baby spinach to a large mixing bowl.
  2. Then, slice the nectarine and avocado and add to the bowl.
  3. Chop the green onion, and basil and transfer to the bowl.
  4. Prepare the Pineapple Balsamic Vinaigrette Add all ingredients to your Vitamix (or similar) and blend until smooth.
  5. Pour the vinaigrette over your salad and toss. Serve immediately.