Grilled Chili Lime Nectarine Salad

iJules Grilled NectarinesSummer is in full scorching mode in the sub tropical south, it’s almost too hot to fire up the grill or wok!  My appetite always seems to change in the summer months, usually craving something lighter, cooler and fruity. Lately, I’ve been obsessed with sangria’s, grilled fruit, frozen red grapes in a glass of moscato and iced green tea, just to list a few!

We had gone out for a later lunch on Friday afternoon around 2:00 pm, that’s way too late for lunch, as a rule! We tried a new place in our little sleepy town, that was a mistake without a recommendation from someone I trust with a foodie flavor appetite!  After our heavy ever so filling meal that was only partially eaten, I couldn’t even think of what to make for dinner…. ya see, the big guy needs to have six or more smaller meals a day while he works out and I watch!  I had only two nectarines in the fridge with some blueberries, two bags of spinach, a couple blocks of cheese & that’s about it.  The best meals are always cleaning out the fridge, and being creative.  I’ve made a similar salad before with peaches last summer, Grilled Peach Arugula Salad is the recipe just in case you don’t want to search.

This recipe only takes a few minutes to make and tastes absolutely amazing!

iJules Grilled Chili Lime Nectarines


  • 2 Nectarines
  • 1 Lime
  • Chili Powder {sprinkle}
  • Spinach {can use arugula, romaine, iceberg}
  • Handful of Blueberries {any berry that’s in season}
  • Shaved Asiago Cheese {could be a creamy cheese, Gorgonzola or blue}
  • Balsamic Vinegar

Method to the Madness:

First, you need to fire up the grill between 300-400 degrees.  Wash the nectarines, cut them in half, take out the pit, squeezed lime juice from one lime, sprinkle with chili powder, now your ready to grill.  Place the nectarines face down on the grill, turning over about every 3 minutes, until they feel soft when you press on them. You don’t want them mushy and over cooked, so firm is better.  I maybe flipped them 4 times.  While the nectarines are cooling down to room temperature, you can make your balsamic drizzle, I still call it crack in a ramekin!

iJules Grilled Chili Lime Nectarines

Balsamic Reduction aka Drizzle:

  • 1/2 Cup Balsamic Vinegar
  • 1 Tbs. Agave Nectar (can use honey or sugar)

Method To The Madness:

In a heavy sauce pan combine ingredients, simmer on low heat stirring almost continuously until thickened.  This will burn very easily if left unattended!  After taking it off the burner, pour into a small glass dish for drizzling with a spoon. This is where I put it into a ceramic ramekin.

iJules Grilled Chili Lime Nactarine

Assemble your salad, chopping the spinach, adding the sliced nectarines, sprinkle with blueberries, shaved cheese, and then drizzle the balsamic reduction over top.  You can sprinkle with walnuts, pecans or other nuts, for more protein, and crunch.

This salad didn’t plate up to look beautiful, although it tasted amazing!

It’s a sweet & tangy salad, perfect for a hot summer night, paired with a chilled sparkling bubbly moscato wine.

iJules Spinach Salad with Chili Lime Grilled Nectarine

Bon Appetit!

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