We’re smack bang in the middle of stone fruit season. Juicy yellow and purple plums, glistening cherries, velvety peaches and nectarines…I’m incorporating them into every meal to make the most of the short season.
Fresh apricots seem to be rather overlooked, including by me, but just as I was leaving my local health food shop a few days ago, I spied a basket of these lightly freckled beauties and couldn’t bear to leave them behind.
They were perfectly ripe and a couple did get a little squished on my way home. No matter though as they became a delicious topping for my Sunday morning pancakes.
If you’ve been reading Coconut and Berries since the beginning (!), you may remember the Nectarine Salad with Blackberry Dressing, Basil & Hazelnuts I shared last summer. I used that recipe as a guide, simply switching up a few ingredients, to create this Fresh Apricot Salad with Strawberry Dressing & Pecans.
My fresh apricots took the place of the nectarines, I used strawberries instead of blackberries in the dressing, buttery pecans replaced the hazelnuts, and I added some quinoa to make it a little more substantial.
I can’t imagine anyone having a problem eating a plateful of leafy greens when they’re tossed in this sweet, pretty pink dressing!
I particularly like wild rocket (arugula) or watercress in this salad for a peppery kick but go ahead and use whatever salad greens you have to hand.
- 1 C Cooked and cooled quinoa (approx 1/3 C dry)
- 3-4 C Rocket leaves (arugula)
- 4 Fresh apricots, pitted and quartered
- 1/4 C Pecans
- 1/3 C Strawberries (approx 5 medium)
- 2 Tbsp Olive oil
- 1-1/2 Tbsp White balsamic vinegar*
- Pinch of salt
- Prepare the dressing first by blending all ingredients in a blender until smooth. Refrigerate until ready to dress the salad.
- Toast the pecans in a small pan over medium heat for a few minutes until fragrant. Set aside.
- Lay a bed of rocket on a serving dish or in a salad bowl, top with the quinoa and then the apricots. Drizzle with as much dressing as desired and top with the toasted pecans.
* White balsamic is wonderful here as, like regular balsamic vinegar, it is naturally sweet and so brings out the flavour of the strawberries. Regular balsamic vinegar will darken your dressing so if you don't have white I recommend substituting apple cider vinegar (a little less) and a dash of liquid sweetener.
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