Cucumber and Nectarine Salad

Cucumber nectarine salad

Servings: 2 People

1 medium cucumber, sliced into 1/2 inch rounds
1 nectarine, sliced into 1/2 inch wedges
1/4 cup red onion, thinly sliced
1 vine-ripe tomato, sliced into 1/2 inch wedges
1 Tbs jalapeno, seeded and finely chopped
Juice of 1 lemon
1 Tbs extra virgin olive oil
Salt, to taste
Pepper, to taste


Place all ingredients in a non-reactive bowl with lid.  Mix together until evenly coated (be sure to wash your hands well after chopping the jalapeno!).  Cover and refrigerate ~1 hour or until all ingredients infuse flavors.

Serve cold or at room temperature.

Note: If you make extra, this is the perfect work day lunch (I found out today from experience). For lunch, you can top with grilled chicken breast or eat as-is.

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