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Grilled Garlic Lemon Nectarines and Jicama Fennel Slaw

Grilled Garlic Lemon Nectarines with Jicama and Fennel Slaw

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Course: Salad
Cuisine: American
Keyword: Fennel, Grilled Nectarines, Jicama, Lemonette Dressings, lemons, Salad
Prep Time: 15 minutes
Cook Time: 5 minutes
Servings: 4 servings
Author: Rebecka Evans


  • 4 nectarines cut in half pitted (or substitute peaches, plums, etc.)
  • ¼ 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 ¼ teaspoon sugar divided
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 5-6 edible pansy flowers
  • ¼ 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 ¼ teaspoon sugar, salt, and pepper. Add ¼ 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.