Apricot salad with green beans
Published on June 20, 2014 | In By
0 Comments
    • Prep Time
    • Minutes
    • Yield
    • 24
    • 2-4 people
    • Difficulty Level

Apricot salad with green beans mixed with cos lettuce, cucumber and almonds – a nice summer salad that goes well as a sidedish with food from the bbq.

If deciding to use the bbq, grill the apricot slices until they get grill marks. This way the natural sugar in the apricots will caramelise and make them even sweeter and more delicious.

If you cannot get a hold of cos lettuce, use any kind of salad you like but make sure to use one that is crisp, crunchy and not to bitter.

Recipe Rating

  • (0 /5)
  • 0 ratings

Ingredients

  • 1 cos lettuce
  • 200 g green beans
  • ½ cucumber
  • 2 apricots
  • 40 g almonds
  • Olive oil
  • Balsamic vinegar
  • Salt
  • Pepper

Nutrition Info

Instructions

  1. Cut off both ends of the green beans, halve them and blanch in slighty salted water for 2-3 minutes. Drain the beans and put them in a bowl of cold water. This will stop the beans from cooking further.
  2. Rinse and spin the salad leaves and tear into smaller pieces.
  3. Cut the cucumber and apricots into slices and chop the almonds roughly.
  4. Arrange the salad with the cucumber, apricots, almonds and drained beans. Drizzle over olive oil and balsamic vinegar and season to taste with salt and pepper.

Rate this recipe

  • 0 People Rated This Recipe

  • Average Rating

  • (0 / 5)
No comments yet.

Leave a Reply

Related Recipes

  • Yield : 300-400 g

Danish cucumber salad

  • Yield : 4 people
  • Cook Time : 15 Min

Grilled salad with spring vegetables

  • Yield : 300 g
  • Cook Time : 60 Min

Hoummus

  • Yield : 4-6 people
  • Cook Time : 20 Min

Tabouleh

  • Servings : 6
  • Cook Time : 40 Min

Spinach tart with pine nuts