Apricot Salad


I think I’m embarking on a salad phase, as spring gets warmer and warmer out. I’ve never had a salad phase before. The closest I get to ordering salads when out, is ordering a bowl with a little lettuce here and there. But, June produce is here and I can’t turn a blind eye to all the beautiful produce that’s in abundance.

It wouldn’t be a salad made by me, if it didn’t have some type of fruit in it, so I opted for an apricot cucumber salad. Apricots are like peaches’ sassier cousin. Smaller, but totally mighty and punchy. I’m obsessed with roasting nuts and making nut butter, so I thought a garlicy, toasted pine nut dressing could be a nice, creamy way to complement the cool flavor of cucumber and apricot. And it really does the job of holding all the yummy, loose, salady components together and filling you up.

Here’s what you need to make this addicting salad:


Toasted Pine Nut Dressing:

1/2 cup pine nuts

4 cloves garlic

1/3 cup water, + more if needed

2 tbsp olive oil, plus more for drizzling

1-2 tsp salt

juice of 1 lime

Salady Goods:

6 apricots, pitted and sliced lengthwise

1 cucumber, cubed

2 tbsp fresh parsley, chopped

2.5 oz spring salad mix

1.) Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Spread pine nuts evenly and place garlic cloves together to the side of the nuts. Drizzle the garlic with olive oil. Bake for 10 minutes, or until pine nuts are golden brown. Garlic will be slightly browned, but not completely.

2.) Using a food processor, pulse the toasted pine nuts into a butter while the pine nuts are still warm. Pulse for about 2 minutes, or until the pine nuts are creamy.

3.) Add the olive oil, lime juice, and water into the pine nut butter. Pulse until creamy. Scrape sides of the food processor to get all ingredients blended.

4.) Add the garlic and pulse until garlic is completely incorporated. Add salt and pulse, adding more salt and water if needed. Transfer to an airtight container and store in fridge, or use right away.

5.) Toss apricot slices, cubed cucumber, salad greens, and parsley together. Drizzle dressing on top and use tongs to coat salad in the dressing. Serve right away.

Clara PolitoComment