Prep time 20 minutes
4 tbsp good quality olive oil 3 tsp pure honey
3 tbsp lemon juice
1 shallot, finely chopped
1 Fresno chilli, thinly sliced
Kosher salt and freshly ground black pepper
4 ripe but firm nectarines, cut into wedges
2 avocados, pitted and cut into wedges
1/2 cup fresh mint, torn if large, plus more for garnish 1/4 cup roasted pistachio nuts, chopped
Whisk the lemon juice, shallot, olive oil, honey, and chilli in a bowl.
Season with salt and pepper and add nectarine’s tossing well until coated well. Let it sit for at least 20 minutes or up to 1 hour.
Before serving, add the mint and avocado, tossing gently to com- bine. Top with pistachios and garnish with fresh mint leaves. Season with salt and pepper.