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Calypso salad

  • 15 minutes
  • 4-6
Calypso salad

Nectarines are the last of the summer stone fruit to ripen and be harvested, and they coincide with the first-of-the-season pears. Both have a crisp texture and a gentle sweetness that, when mixed with the muted green, smooth flesh of avocado, creates a refreshing late-summer salad full of colour and flavour.


  • 4 nectarines
  • 2 pears
  • 1 avocado
  • few handfuls baby spinach or rocket leaves
  • 125 grams Brie, finely sliced
  • 2-3 tablespoons pine nuts, toasted
  • Yoghurt dressing
  • ½ cup unsweetened plain yoghurt
  • 1-2 tablespoons honey
  • juice of ½ lemon


  1. Halve and stone the nectarines and cut into thick slices. Core and thickly slice the pears. Halve, stone, peel and slice the avocado.
  2. On a large platter, arrange the nectarine, pear and avocado slices with the spinach or rocket leaves and Brie. Pour over the dressing and garnish with the pine nuts. Serve as soon as the salad is dressed.
  3. Yoghurt dressing
  4. Stir together the yoghurt, honey and lemon juice with a good seasoning of salt and pepper.

Cooks Tips

Variation - When in season, add a handful of trimmed and blanched asparagus spears, or use a well-drained can of asparagus spears, if wished.

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