Green salad with dried apricots and nuts, step-by-step recipe with photos from Polina, 368 kcal
A salad of garden greens with egg and a spicy nut mix is a great choice for the summer cottage season, using ingredients gathered from the garden. Parsley is the base of the salad, and it's complemented by dill, mint, basil, tarragon, and wild herbs—if you're handy with them.
Ingredients · Servings 4
- Walnut
- Dried apricots
- Olive oil
- Honey
- Lemon juice
- Garlic
- Arugula
- Parsley
- Cilantro
- Fresh mint
- Salt
- Ground black pepper
Method · 30 min
- Sort and rinse the walnuts, then transfer them to paper towels and pat dry. Toast the nuts in a frying pan or oven, let them cool completely, and then chop.
- Wash the dried apricots thoroughly. If they are dry, soak them in warm water for twenty minutes. Cut the apricots into strips. Wash and dry the arugula, mint, cilantro, and parsley. Trim off any thick stems (they will be discarded), and finely chop the thin sprigs with leaves.
- Pour lemon juice into a small bowl. Press the garlic through a garlic press, then add honey and oil. Season with salt and pepper and whisk until emulsified.
- In a large, deep salad bowl, combine all the greens, dried apricots, and chopped walnuts. Drizzle with the butter-garlic dressing. Toss and serve immediately.