Strawberry Spring Mix Salad with Apricots and Pistachios
Sweet strawberries, smooth apricots, warm earthy notes of pistachio all followed by a refreshing mint pop, describe this spring mix salad recipe.
Servings: 2 large bowls
Calories: 592kcal
Cost: $10
Ingredients
Ingredients for the Salad
- 4 cups spring mix lettuce
- 1 cup strawberries thinly sliced
- 1 ripe avocado sliced
- ¼ cup dried apricots chopped
- ¼ cup pistachios roughly chopped
- 2 tablespoons fresh mint thinly sliced
Ingredients for the Shallot Dressing
- 1 tablespoon olive oil for cooking shallots
- 1 small shallot finely chopped
- ¼ cup olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon balsamic vinegar reduction
- 1 teaspoon sweetener (agave syrup, honey, maple or agave syrup)
- Salt and pepper to taste
Instructions
Make the Shallot Dressing
- Heat 1 tablespoon of olive oil in a small pan over medium-low heat. Add the shallots and cook for 2-3 minutes, until fragrant and lightly golden. Remove from heat and pat dry with a paper towel.
- In a small jar, combine the cooked shallots, additional olive oil, lemon juice, balsamic reduction, and agave syrup. Secure the lid and shake well. Season with salt and pepper to taste, then shake again to mix everything thoroughly.
- Set aside, or store in the fridge if making ahead (it will last up to a week).
Assemble the Salad
- Divide the spring mix lettuce evenly between 2 to 4 serving bowls.
- Artfully arrange the sliced strawberries, avocado, and dried apricots on top of the lettuce.
- Sprinkle the pistachios over each salad for a crunchy contrast.
Dress the Salad
- Drizzle the prepared shallot dressing over each salad, then finish with a sprinkle of fresh mint leaves.
Notes
Nutrition
Calories: 592kcal | Carbohydrates: 38g | Protein: 7g | Fat: 49g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 33g | Sodium: 29mg | Potassium: 1146mg | Fiber: 12g | Sugar: 20g | Vitamin A: 5448IU | Vitamin C: 41mg | Calcium: 86mg | Iron: 3mg