Nectarine & Strawberry Salad w/ Ginger Lime Dressing


I frequent Costco often – WAY too often to feed one body. I buy lots of food in bulk, and proceed to consume all of it by myself (no shame)! I usually buy enough fruit to feed a large family of 8 that hasn’t eaten for a few days. My last trip there granted me a box of big, beautiful white nectarines. Fruit by itself is amazing, and really is the best way to really appreciate its natural taste. However, when you have a whole box for yourself, you naturally start experimenting with different ways to eat them. And thus was born this fruity concoction with nectarines and strawberries, drizzled with a ginger/lime/mint dressing, and topped with queso fresco! I know the ingredients sound a little strange, but trust me, the end result is downright amazing. Stick with me!

Get excited about salad – FRUIT SALAD!

The dressing is very simple to make, but packs a huge punch of flavor. Grate your fresh ginger, dice your mint, and juice your lime. Mix all the ingredients into the honey, and that’s it!

This dressing is amazing, I promise! (Sorry, missing the mint in the pic)

To assemble your fruit salad, wash and cut up your nectarine and strawberries however you’d like. I chose to add a couple of slices of prosciutto to my salad. This addition was inspired by my cheese and cracker dinners – I usually have cheese, crackers, some cured meats, and some kind of fruit. One night I had nectarines and prosciutto, and it was definitely a winning combo! If you’re vegetarian, or just don’t feel like it, just leave the cured meats out. Now you’re ready to assemble- arrange your fruit and meat, and drizzle the honey sauce over the top. Put as much or as little dressing as you want. I ended up having a little leftover dressing, which I ate with my yogurt the next morning (delicious!)

The last part is to crumble the queso fresco over your salad. Now, I know what you’re thinking- what is this Mexican cheese doing on this fruit salad? Queso fresco is my newest cheese addiction. It’s the cheese you see crumbled over everything you get at a Mexican restaurant. I always thought it was tasteless, and just there to make things prettier, which it definitely does. However, this cheese has a perfectly salty taste with a wonderfully crumbly texture that pairs exceptionally well with the fruit salad. Just give it a try one time for me!

Trust me on this combination!

I would gravitate towards serving this dish as an appetizer, but it’s such a versatile plate! You could eat it for breakfast in the morning (I would skip the meat and eat it over some yogurt or cottage cheese), give it to your kids for an afternoon snack, or even eat it after dinner as a light dessert (or midnight snack after dessert!!)

Served up like this, doesn’t this platter just scream “date night”?? Add some flowers and a couple glasses of wine, and you’re set! It’s so simple, yet adventurous in flavors and beautiful in appearance (and they’ll never know how easy it was for you). Your date will be oh so impressed with you. Your date night could very well be just yourself, this lovely dish, a glass of wine, and netflix- that’s OK! No judging here. Sooooo why are you still sitting there? Go get ready for your date!

The perfect setup!

I doubt you’ll have leftovers of the fruit salad (or wine), but if you do for some reason, throw them all together in a pitcher and call it sangria! (:

S/o to my talented sister for making these amazing paper flowers!


Nectarine & Strawberry Salad w/ Ginger Lime Dressing
Serves 2
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
  1. 1 nectarine
  2. 4-5 strawberries
  3. 2-4 slices prosciutto (or other cured meats), optional
  4. 1 tbsp honey
  5. 1 tsp mint, chopped
  6. 1 tsp grated fresh ginger*
  7. Juice of 1 lime
  8. 2 tbsp queso fresco, crumbled
  1. Combine honey, mint, ginger, and lime juice.
  2. Cut your fruit however desired. Arrange on a plate with cured meats, if using. Drizzle desired amount of dressing over fruit.
  3. Top with crumbled queso fresco.
  1. * You can use 1/4 tsp dried ginger, but I highly recommend fresh ginger for this recipe!
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