Ingredients
- 6 nectarines, cut into wedges
- Olive oil spray
- 1 cup Chobani Natural Greek Yoghurt
- ½ cup whole egg mayonnaise
- 2 tsp apple cider vinegar
- 2 tsp Dijon mustard
- 2 tsp lemon juice
- 250g mixed leaf salad
- Celery stalks, thickly sliced, include inner leaves
- 450g blueberries
- 1 cup walnuts, chopped and toasted
Serves: 12
Preparation Time: 15 minutes
Difficulty: A little effort required
Attributes: Vegetarian, Gluten-Free
Method:
- Preheat the BBQ to a medium heat. Spray nectarines with oil and then grill for 2 mins on each side. Set aside.
- To make the dressing, place yoghurt, mayonnaise, vinegar, mustard and lemon juice in a small bowl. Season and stir to combine.
- Arrange salad, celery, nectarine, blueberries and walnuts on a platter. Drizzle over dressing and serve.