Avocado-Apricot Salad

2
Servings
5m
Prep Time
0m
Cook Time
5m
Ready In


"Made this up as I went along, and was amazed by how good it is! The dressing would also be good as a chicken marinade, or drizzled over any tropical fruit for an easy dessert. You can use agave nectar in place of honey if you wish, for a slightly less sweet dressing (and to make it vegan)."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (348.8 g)
  • Calories 311.2
  • Total Fat - 22.9 g
  • Saturated Fat - 3.2 g
  • Cholesterol - 0 mg
  • Sodium - 306.4 mg
  • Total Carbohydrate - 32.5 g
  • Dietary Fiber - 10.9 g
  • Sugars - 13.4 g
  • Protein - 3.1 g
  • Calcium - 65 mg
  • Iron - 2.1 mg
  • Vitamin C - 60.1 mg
  • Thiamin - 0.1 mg

Step 1

Whisk together 2 tablespoons lime juice, olive oil, honey and salt; set aside. Dressing can be made up to 24 hours ahead; cover and refrigerate until 30 minutes before serving, whisk well before drizzling over salad.

Step 2

Toss avocado slices with remaining tablespoon lime juice, then drain.

Step 3

Arrange greens on a plate; lay avocado and apricot halves over greens.

Step 4

Whisk dressing again, and drizzle over salad to serve.

Tips & Variations


No special items needed.

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