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  • Writer's pictureMarne Platt

Veggie and Nectarine Summer Salsa

Summer is the time for fresh fruits and vegetables, with their bright colors, crisp crunch and mouth-popping flavors. All summer long, you’ll find at least one mouth-wateringly delicious and eye-catchingly beautiful salad on my table.

This is a favorite. It’s based loosely on a recipe from The Perfect Peach (affiliate link) cookbook from the Masumoto Family Farm.


1 can of corn (not creamed) or 2 ears’ worth of cooked fresh corn (kernels only)

1 bright red, orange or yellow sweet pepper

2 carrots

½ cucumber

1 fresh nectarine, ripe but not yet soft

fresh rosemary and parsley to taste

Juice of one lime

Optional: ½ red onion, finely chopped

Optional: finely chopped hot pepper (chili, jalapeno, or your preference) to taste

Put the corn into a large bowl. Cut the pepper, carrots, cucumber and nectarine into 1 cm (1/2 inch) chunks. Mix all of the vegetables in with the corn. Include the onion and hot pepper, if using. Coarsely chop the herbs and mix in. Dress with the lime juice.

Serve immediately, or refrigerate up to 24 hours before serving.

I love to use this as a side with grilled sausages or to top steaks or hamburgers. And it's perfect to bring to a summer picnic, or to sneak some healthy food into your (or your little one's) meals.


If you like this recipe, you might also like my Crunchy Tangy Fennel-Mango Salad. Check it out!


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