Crunchy salads with a hearty and slightly sweet taste are one of my favorite things to eat. I am well known at home for coming up with unusual salad combinations. Especially in the summer, when fresh produce is in abundance. Their delicious smells and taste encourage me to experiment with pairing different flavors and this time I am making apricots the highlight of this dish.
The sweet taste of apricots pairs well with crunchy cucumbers, red bell peppers and the wonderful aroma of fresh basil and scapes. When apricots are in season, I look for the light orange to almost pink colored ones. Ideally, they should smell slightly sweet and feel soft. But stay away from the fruits if they are too soft or mushy. Dry and overripe apricots have absolutely no taste and will make this salad fall flat in taste. I was always told that apricots are good for your skin—they contain a good amount of vitamins and are a natural source of antioxidants. But I also love the high amount of fiber in this fruit. It not only supports a healthy digestion but makes any salad deliciously filling.
I combine a little bit of olive oil with boiled, smashed eggs and use it as a base to make this dish heavenly creamy. This beautiful salad only requires a little salt, but be heavier on the pepper. It adds that perfect kick at the end of each bite. This quick recipe is always a favorite as a light lunch, picnic idea or great side dish for a garden party or barbecue. In the picture, I serve the salad with sprouted corn tortillas (from Food For Life, wheat free and organic) that I sauté for a couple of minutes in coconut oil over medium heat. This salad serves four people as a main dish or six as a side dish.