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Grilled Garlic Lemon Nectarines and Jicama Fennel Slaw

Grilled Garlic Lemon Nectarines with Jicama and Fennel Slaw

  • Author: Rebecka Evans
  • Prep Time: 15
  • Cook Time: 5
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Grilled
  • Cuisine: American



4 nectarines cut in half, pitted (or substitute peaches, plums, etc.) 

1/4 cup plus 1 teaspoon Lemonette Gourmet Lemon Garlic Dressing

1 jicama, peeled, sliced, and cut into thin strips

1 fennel bulb, cut into thin strips

1 small red apple, sliced, and cut into thin strips. Unpeeled. 

1 4-ounce drained, canned water chestnuts

2 tablespoons chopped fresh coriander or parsley

1 1/4 teaspoon sugar, divided

1/4 teaspoon salt

1/4 teaspoon black pepper

5-6 edible pansy flowers

1/4 cup crumbled blue or feta cheese, divided 


Cut nectarines in half and remove the stones. Brush the cut sides of the nectarines with 1 teaspoon Lemonette, Lemon Garlic Dressing. 

Sprinkle each nectarine half with a pinch of sugar


Place nectarine, cut side down on a hot gas grill or cast iron pan. Cook without turning for 3-5  minutes or until caramelized. Remove to a plate, and set aside.


In a medium bowl, combine jicama, fennel, water chestnuts, apples, and coriander. Sprinkle with 1/4 teaspoon sugar, salt, and pepper. Add 1/4 cup Lemonette Garlic Lemon Dressing as toss to coat.


Serve grilled nectarines on a bed of Jicama Fennel Slaw. Crumble blue or feta cheese over the dish and finish with more Lemonette Gourmet Lemon Garlic Dressing. 


Keywords: Grilled Nectarines, Salad, Fennel, Jicama, Lemonette Dressings, lemons,