Apricots are too often overlooked in the summer. We repeatedly reach for fresh berries and cherries, even peaches and watermelon. But for many, apricots are a fruit only eaten dried.
A ripe apricot, with its dainty golden blush-color, dripping with juices is a perfect fruit on its own or used in a summer salad. Apricots give you a boost of vitamin A which is said to help repair skin damage from the sun. They also maintain electrolyte balance in the body — great for sweaty, active summer days, since electrolytes reduce cramping and keep blood pumping through your body.
Expand your fruit horizons this summer and try this refreshing arugula, mint, apricot salad while the apricots are at their peak.
arugula, mint, apricot salad
- 2 cups arugula
- 1/4 cup mint leaves
- 2 ripe apricots, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup almond slices
- 1/2 orange (for dressing), cold
- 1 tbsp extra virgin olive oil (for dressing)
- Roughly chop arugula and mint and add to large bowl. Add sliced apricots and tomatoes. Mix well.
- For the dressing, squeeze juice of orange into a small bowl. Add olive oil and a pinch of salt and pepper and mix.
- Plate salad and drizzle with dressing. Top with almond slices and serve immediately.
* Note: Simple oil and vinegar or Poppyseed dressing mixed with a bit of orange juice are great salad dressing alternatives.
ALSO TRY: Triple berry, kale, walnut salad