Apricots are just coming into season and we are enjoying them! They can be hard to find the rest of the year (especially organic) and when you do, they just don’t taste the same. If you can’t find apricots yet, fresh peaches or nectarines can sub very nicely in this salad. The combination of the sweet apricots, the peppery arugula and the tangy balsamic vinaigrette makes this simple apricot and arugula salad taste absolutely marvelous.
Prep Time: 10 minutes
Cook Time: None
The Foundations of Health Workshop 2020
Are you interested in a weekend of relaxation and learning?
Join me in 2020 for the Foundations of Health Workshop, once again at the serene and beautiful 1440 Multiversity.
Over the 3-day workshop, I will teach you about: the foundational diet and lifestyle principles for optimal health; plant phytochemicals and their diverse health effects; how to use genetic analysis to personalize diet, lifestyle and medicine; and gut health and the microbiome.
Serves: 3-4
Ingredients (Balsamic Vinaigrette):
- 1/3 cup Balsamic Vinegar
- 1/3 cup Extra Virgin Olive Oil
- 4 tsp Mustard
- 1 Tbsp fresh chives, chopped (or use good quality Dried Chives)
)1. Wisk all ingredients together. Refrigerate any leftovers.
Ingredients (Salad):
- Balsamic Vinaigrette
- 4-6 large apricots
- 5-6 cups arugula
1. Remove pits from apricots and chop into bite-size pieces.
2. Toss apricots with arugula and drizzle vinaigrette liberally on top.
3. Enjoy!
Ginger-Lemon Jasmine Kombucha