Strawberry, Apricot, and Pistachio Salad

Strawberry, Apricot, and Pistachio Spring Mix Salad recipe is filled with textures and flavors. It is ready in under ten minutes and features fresh, seasonal ingredients, perfect for a light lunch, table showstopper, or refreshing side dish.

Picture of salad with dressing on top.

This salad takes less than ten minutes to make, and your taste buds will celebrate once it’s done. I could write lots of words to describe it, but I say let’s skip an intro and get to making it! Why hold off on greatness?

Ingredients

This salad has only ten ingredients, eleven if you add balsamic vinegar reduction to the dressing (it was not pictured). Right now, in early spring, there are many fresh strawberries and avocados coming up from Central America. The freshness of the fruit makes this salad pop.

Ingredients used to make the salad.


Dressing

The shallot dressing can be made with raw or sautéed shallots that enhance flavor. While both options taste great, I prefer using sautéed shallots in the vinaigrette. It only takes about three minutes to cook them on the stove. This step will provide a depth of flavor to your salad, enriching the overall flavor.

Shallot Dressing Ingredients

  • Agave Syrup adds a mild, natural sweetness to balance the acidity.
  • Balsamic Vinegar Reduction brings a rich, sweet flavor.
  • Fresh Lemon Juice provides a fresh zing that brightens the overall flavor.
  • Olive Oil offers a smooth, fruity base that harmoniously binds all the flavors together.
  • Shallots: Contribute a delicate, slightly sweet quality.

Shallot Dressing Instructions

Prepare the Shallots: Heat a small or medium sauté pan over medium-low heat. Add one tablespoon of olive oil and wait until the oil shatters. Add the shallots and cook for 2-3 minutes until they become fragrant and slightly browned. Once cooked, remove the shallots from heat and pat them dry on a paper towel.

Combine the Dressing Ingredients: In a small jar, combine the cooked shallots, additional olive oil, fresh lemon juice, balsamic vinegar reduction, and agave syrup. Secure the lid and shake well to ensure all ingredients are thoroughly mixed. Add salt and pepper according to your taste preference, and give the jar another shake to distribute the seasonings evenly. Drizzle the desired amount of dressing over your salad.

Note: This recipe yields a generous quantity of dressing. If you prefer a lighter dressing, use only a quarter of the prepared amount. Store any leftover dressing in a closed container in the refrigerator. It can be kept for up to one week, and the flavors will continue to meld and improve.

Finished recipe.

Salad Ingredients

  • Avocado: Avocado brings a creamy, buttery texture and a rich flavor.
  • Dried Apricots: Bring a chewy texture and a sweet, tangy flavor that complements the salad’s savory and sweet elements.
  • Fresh Mint Leaves: Mint provides a refreshing, cool flavor that brightens the overall taste of the salad.
  • Pistachios: Add a crunch and a slightly sweet, earthy flavor that pairs well with the fruit and greens.
  • Spring Mix Lettuce: A fresh and tender blend of young salad greens providing a variety of textures and subtle flavors, forming the perfect base for the salad.
  • Strawberries, Sliced Thin: These add a juicy, sweet-tart flavor, enhancing the salad with freshness and a vibrant color.

Salad Instructions

Prepare the Bowls: Divide the spring mix lettuce evenly among 2 to 4 serving bowls, depending on your portion preference.

Arrange the Toppings: Artfully arrange the thinly sliced strawberries, avocado, and dried apricots on the lettuce in each bowl. Sprinkle ¼ cup of pistachios over the salad for a crunchy contrast.

Add the Dressing and Mint: Gently pour the prepared shallot dressing over each salad, ensuring an even distribution of flavors. Finish by sprinkling the thinly sliced mint leaves on top for freshness.

Salad with a fork in it.

Substitutions and Additions

The nice thing about this salad, and just about any salad, is it’s fun to modify into your perfect salad. Any ingredients can be swapped out for something you have in your pantry or your preference. Below are a few ideas.

  • Honey Alternative: For a non-vegan option, honey can be seamlessly substituted for agave nectar at 1:1, offering a natural sweetness that enriches the dressing.
  • Feta or Goat Cheese: For those who enjoy dairy, adding feta or goat cheese adds a creamy texture and a tangy flavor, perfect for vegetarians or cheese lovers.
  • Other Dried Fruits: You can experiment with dried fruits like cranberries, mangoes, or pineapples. All of those would taste great in this salad!
  • Other Nut/Seed Options: If pistachios aren’t to your taste, almonds, sunflower seeds, or pepitas make great alternatives, each contributing distinct flavors and textures to the salad.

How to Keep Spring Mix Fresh

Keep your spring mix salad greens fresh for up to two weeks with this simple trick: Place a folded paper towel inside the container and store it upside down in your fridge. This technique helps absorb excess moisture, prolonging the greens’ freshness.

Storage

This salad can be stored in an air-tight container in the refrigerator for up to three days. I recommend squeezing fresh lemon on top of the avocado to keep the color looking fresh.

Salad in a bowl.

Strawberry, Apricot, and Pistachio Salad

Sweet strawberries, smooth apricots, warm earthy notes of pistachio all followed by a refreshing mint pop, describe this spring mix salad recipe.
5 from 1 vote
Print Pin Rate
Course: Main Course, Salad
Cuisine: American
Servings: 2 large bowls
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes

Ingredients

Dressing

  • ¼ cup olive oil
  • 1 shallot, finely chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon agave syrup
  • 1 teaspoon balsamic vinegar reduction
  • Salt and pepper to taste

Salad

  • 4 cups spring mix lettuce
  • 6-8 strawberries, sliced thin
  • 1 avocado, sliced thin
  • cup dried apricots, sliced thin or diced
  • ¼ cup pistachios
  • 5- 7 fresh mint leaves, sliced thin

Instructions

  • Prepare the Shallots: Heat a small or medium sauté pan over medium-low heat. Add one tablespoon of olive oil and wait until the oil shatters. Add the shallots and cook for 2-3 minutes until they become fragrant and slightly browned. Once cooked, remove the shallots from heat and pat them dry on a paper towel.
  • Combine the Salad Dressing Ingredients: In a small jar, combine the cooked shallots, additional olive oil, fresh lemon juice, balsamic vinegar reduction, and agave syrup. Secure the lid and shake well to ensure all ingredients are thoroughly mixed. Add salt and pepper according to your taste preference, and give the jar another shake to distribute the seasonings evenly. Drizzle the desired amount of dressing over your salad.
  • Prepare the Bowls: Divide the spring mix lettuce evenly among 2 to 4 serving bowls, depending on your portion preference. Artfully arrange the thinly sliced strawberries, avocado, and dried apricots in each bowl on top of the lettuce. Sprinkle ¼ cup of pistachios over the salad for a crunchy contrast.
  • Add the Dressing and Mint: Gently pour the prepared shallot dressing over each salad, ensuring an even distribution of flavors. Finish by sprinkling the thinly sliced mint leaves on top for freshness.

Notes

This salad makes 2 very large salads or 4 – 6 smaller side salads.  
This makes a great meal salad or an excellent side salad.  

Nutrition

Nutrition Facts
Strawberry, Apricot, and Pistachio Salad
Amount per Serving
Calories
 
592
Calories from Fat 441
% Daily Value*
Fat
 
49
g
75
%
Sodium
 
29
mg
1
%
Carbohydrates
 
38
g
13
%
Fiber
 
12
g
50
%
Sugar
 
20
g
22
%
Protein
 
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.
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