Avocado-Apricot Salad
Recipe: #12504
May 05, 2014
Categories: Salads, Fruit Salad, Vegetable Salad, Apricot, Avocado, Lettuce, 5-Minute Prep, High Fiber, Low Cholesterol, Vegetarian, more
"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)."
Ingredients
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 by Step Method
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
No special items needed.