So, I am pretty excited because fresh apricots are in season! I feel like most people haven’t had the opportunity to try these babies fresh, which is unfortunate because they are so delicious! We see the dried version everywhere, but the fresh ones seem to be rare since they are only in season for a short period of time. Well, I’ve got the perfect recipe for you to enjoy fresh apricots while they are in season with this Summer Apricot Salad.
This salad was inspired by apricots, but I added other fresh summer ingredients to add to the cooling properties as well as the refreshing deliciousness! The fresh mint and lime add the brightness and cooling that we all want during the summer. In fact, in Ayurveda, mint and lime are considered cooling foods, so they are awesome to add to your meals in the heat.
The base salad recipe is super simple and absolutely delicious, but I love adding in roasted salmon for some added protein, making it even more satiating. If you’re a vegan or vegetarian though, you can totally leave as is, or add in some quinoa!
I buy Atlantic Salmon from Whole Foods and think it is some of the best salmon I have ever had. I love getting the skin crispy and call it ‘bacon of the sea.’ You don’t want to miss out on that deliciousness. Plus, making the salmon is the easiest thing you will do!
The only things that you need to make this salad are a really great knife and cutting board (or mandolin), and if you’re adding protein, a cast iron skillet. I love the Lodge Cast Iron Skillet, this chef’s knife, and this mandolin.
Now onto the delicious recipe…!
SUMMER APRICOT SALAD WITH ROASTED SALMON
8 oz Atlantic Salmon
1 T avocado oil
2 cups mixed local greens
1/4 cup sliced cucumber
1-2 sliced apricots
1 shallot, thinly sliced
handful mint leaves (chopped or whole)
sprouted pumpkin seeds
2 T olive oil
juice of 1 lime
salt and pepper to taste
Preheat oven to 425 degrees.
Heat up a cast iron skillet with 1 T avocado oil.
Once heated, place salmon in skin side down. Top with salt and lemon juice. After 3 minutes, place in the oven to roast for 15 minutes, or until cooked through.
Slice cucumber, apricots, and thinly slice shallots.
Mix olive oil, lime, salt, and pepper together.
Toss greens, mint, cucumber, apricots, and shallots in the dressing and then top with pumpkin seeds!
would love to see your photos when you make this recipe! Don’t forget to leave your comments below if you make it and if you take photos, tag me on Instagram (@holisticrendezvous) !