Monday, August 15, 2011

Grilled Apricot Salad

As much as I love summer barbecues, this week was extremely packed with steaks and chicken. Since I couldn't get grilling out of my mind, I decided to make a colorful, fresh grilled salad. We ate this salad with salmon, wine, and frittata. 
6 Apricots 
5 oz Pea-Shoot Sprouts 
5 oz Arugula
12 Pearl Tomatoes
4 Tbsp Feta Cheese
2 Tbsp Sunflower Seeds
1 bunch of Basil
1 bunch of Mint
1 Tbsp Agave Nectar
1 pinch Kosher Salt
1/3 c Balsamic Vinegar
2 pinches Kosher salt
1 tbsp Agave Nectar
Extra Virgin Olive oil

1) Wash and slice the apricots. Heat up a large grill pan, spray PAM or olive oil. Drizzle  1 tablespoon of agave on the grill pan with the apricots, face down. Be gentle- the apricots are very delicate. Once the apricots have dark grill marks carefully turn them over  for 1 more minute. Remove them from the grill pan and let them cool. Sprinkle kosher salt over them. 2) Wash and slice the pearl tomatoes. Whisk the dressing in a  bowl. pour the dressing over the arugula, sprouts, and tomatoes. Chop the fresh basil and mint- add it to the salad, then give it a good toss. Put the apricot slices on top, sprinkle feta and sunflower seeds. 

Bon App├ętit! 
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  1. The grilled apricots, fresh mint and basil... were the peererrrfecly clean and delicious addition to our dinner!! Yumm!!!