Course Appetizer, Dessert, Salad, Side Dish, Snack, vegan
Cuisine Mediterranean
Servings 2servings
Calories 221kcal
Equipment
Bowl
Knife
Cutting board
Ingredients
7-8fresh apricotspitted, sliced
1cupfresh strawberrieshalved
1cupbaby spinach
¼cupraw walnutsroughly chopped
For the apricot salad dressing
4tablespoonorange juicefreshly squeezed
2bsptablespoonlemon juicefreshly squeezed
1tablespoonagave syrup(use maple syrup or any sweetener of choice)
¼cupfresh mint leavesfinely chopped
Instructions
First, in a large salad bowl combine sliced apricots, halved strawberries, and spinach leaves. Top it with raw walnuts.
Next, prepare the fresh mint dressing. In a jar or airtight container pour the juice from the orange and lemon. Add finely chopped fresh mint leaves. Mix it with agave or maple syrup. Shake until all well combined. Gently toss the salad and vinaigrette until everything gets together nicely.
It’s best to serve immediatelyafter being tossed together. Enjoy it as a healthy breakfast, brunch, sidedish, dessert, or snack. Add more walnuts or other nuts of choice as desired.Omit the walnuts for a nut-free, allergy-friendly salad.
Notes
I find that this fresh fruit salad is best to be eaten the same day it is made. Because it is so simple to prepare, you can literally make it in minutes, I don't recommend keeping it in the fridge for more than a few hours.
You can substitute the apricots with nectarines, plums, cherries, pears, or peaches. Swap the strawberries with fresh raspberries, blackberries, or blueberries.
Swap baby spinach with kale or lettuce.
Also, you can toss it with nuts other than walnuts, for example, hazelnuts, almonds, or cashews.
For a nut-free version use sunflower or pumpkin seeds.
Nutrition
Calories: 221kcal
Keyword fresh, fruit salad, healthy, plant based, salad, salad with apricots