Apricot Basil Salad

Apricot Basil Salad

  • Prep: 10 min
  • Cook Time:
  • Total: 10 min
  • Serving: 6

This vibrant nutrient-rich salad is a refreshing accompaniment to anything grilled. Take it to your next outdoor gathering and garner rave reviews (transport apricot mixture and greens separately and toss right before serving).


  • 1 1/2 pounds ripe but firm apricots, pitted, chopped into 1 inch pieces
  • 1, 6-ounce medium red onion, halved, thinly sliced (about 1 cup)
  • 1/4 cup seasoned rice vinegar
  • Juice of 4 limes (about 1/2 cup)
  • 2 teaspoons minced fresh gingerroot
  • 1 serrano chile, cut lengthwise*
  • *The chile is used effectively for flavor, and will eventually be removed so there is no real need to remove the seeds.
  • 3/4 cup cinnamon basil leaves, rolled, thinly sliced
  • 6 cups mixed salad greens
  • Black pepper to taste


  1. Combine all the ingredients in a large bowl.
  2. Cover bowl and refrigerate apricot mixture for at least 1 hour or up to 6 hours to marry flavors.
  3. When ready to serve, remove chile from apricot mixture and stir in basil.
  4. Place mixed salad greens on a serving platter or in a large serving bowl.
  5. Spoon the juices from apricot mixture over greens, season with black pepper, and toss.
  6. Top greens with apricot mixture and serve immediately.


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