I love this time of year in Spokane when the produce is at its peak. Stone fruits, corn, tomatoes, you name it. I originally adapted this recipe from one by Green Kitchen Stories a few years back for my friend Joelle’s birthday party on our patio. The cornfield was bursting and I strung party lights all down the rows of corn, creating the happiest backdrop for the night. This salad will always remind me of that night and is the perfect use of the-end-of-summer bounty.

Fresh Nectarine & Corn Salad

  • 1 tsp. lime zest
  • 1/3 cup fresh lime juice
  • 1/4 cup olive oil
  • 1 jalapeno, seeded and diced
  • 2 green onions, sliced thinly
  • 1 small shallot, thinly sliced
  • 1 cup frozen edamame beans, thawed
  • 1 red, orange, or yellow bell pepper, sliced
  • 1 1/2 cups cherry tomatoes, cut in halves
  • 2 cups fresh corn, cut from cob
  • 2 nectarines, chopped
  • 1 avocado, chopped
  • 1/3 cup fresh cilantro or basil
  • Salt to taste

Add all ingredients into a large bowl and gently toss to mix completely. Add salt to taste and serve.


  • For a pretty (and tasty!) garnish, add sunflower shoots before serving.
  • This salad is best served the day its made.


In 2002, I was dreaming of creating a fun and happy little event to sell my vintage and handmade goods. In 2002, I held my first event in my neighbor's barn along with a handful of friends. The sale became wildly popular and began attracting visitors from across the country and recognition in national magazines. Today The Farm Chicks Vintage & Handmade Fair fills the Spokane County Fairgrounds and features hundreds of creatively and carefully curated spaces packed with vintage and handmade goods. Many describe it as a bucket list event, magical, inspirational, and the best event of its kind in the USA. I describe it as the best weekend of the year!