We found some beautiful organic apricots at the market this week.
I thought about making them into a smoothie, or jam, or grilling them. But they were so pretty I thought they needed to be showcased in a fresh salad.
The light lemon-yogurt dressing gives the salad a little body while the pecans provide a sweet crunch. This is a super easy and fast salad to make for yourself any day of the week.
Ingredients (serves 1)
1 large handful of baby arugula
2 fresh apricots – sliced
¼ cup pecans – roughly chopped
¼ cup dried cranberries
1 ounce goat cheese – crumbled
½ cup Greek yogurt
2 tablespoons lemon juice
½ tablespoon honey or agave nectar
Directions
1. Place the yogurt, lemon juice and honey in a blender and mix well.
2. Place a layer of arugula on a serving dish.
3. Arrange remaining ingredients over the arugula.
4. Drizzle with dressing and serve immediately.
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