My sister’s apricot tree made the cutest little apricots this year, most of them 1 – 2 inches in diameter. Perfect for a three year old to eat by the handful; they also inspired me to highlight them in a salad with some more of summer’s bounty. If you don’t have cute little apricots, you can cut up any stone fruit instead.
Apricot Berry Salad
1 head red and/or green leafy lettuce
handful of mint
handful of cilantro
1 -2 cups apricots
1 pint raspberries
1 pint blackberries
Rinse and dry the greens and fruits. Tear lettuce into bite size pieces and put in salad bowl. Tear large mint leaves in half and add them and the cilantro to the bowl. Tear apricots in half and remove pit. If they are large or you are using another stone fruit cut them into smaller pieces. Add to bowl and top with the berries.
All this salad needs for dressing is a bit of fruity olive oil, a splash of balsamic vinegar and a few grinds of black pepper.