• Mindy Campbell

Apricot Avocado Salad

Season: Late Spring/Early Summer

Its early summer and your mouth is watering over stone fruit at the market. You buy too many apricots and now your'e not quite sure what to do with the rest before their tender little fruits start to go bad. Chop 'um up into this salad and you'll never look back.




This recipe is super simple and quick. You almost don't even need a a recipe. It goes well as a side to your dinner after a hot spring day. Or put it on tacos, on top of spinach or a TJ's Mahi Mahi burger.


Finish up your apricots before they go bad in this quick salad!


Ingredients

5 apricots

1/2 avocado

1 Tbsp Olive oil

1 Tbsp Rice wine vinegar (sub for any light vinegar)

1 pinch of dried or fresh thyme

Salt optional


Serves:

1-2 people total (depending on how much you like apricots...)


Instructions:

  1. Slice your apricots around their pit, take out the pit then cut thin slices- almost like you're cutting a miniature apple.

  2. Slice your avocado into thin slices similar to the apricots size. Combine apricots and avocados in salad sized bowl

  3. Mix the olive oil and rice wine vinegar with a fork in a small bowl, until well combined. Pour mixture over bowl of apricots and avocado.

  4. Sprinkle with dried thyme and salt to taste as desired. Enjoy!


-Mindy Campbell, MS, RD, LDN

Farmers Market Dietitian


Created 2020 by FARMERS MARKET DIETITIAN, Mindy Campbell,MS,RD,LDN