I love using different green vegetables to make a salad, and the addition of fruit takes a salad recipe to the next level. An Organic Green Salad with Fresh Apricots and Pumpkins Seeds could be the recipe you need to bring life to your appetizer.
Cucumber and apricots burst in the mouth for a juicy, vibrant crunch of life in a zesty bed of arugula. Don’t forget the coconut chips and pumpkin seeds, which provide healthy fats, protein, and a subtle sweetness that’s delicious on the tongue.
Another great aspect of this Organic Green Salad is the way that it is totally customizable! You can add whatever fruit you want, or leave out any ingredients that don’t strike you fancy. If you’re in the first 30-days of The Myers Way® protocol or AIP, you’ll want to leave out the pumpkin seeds anyway. Additionally, if you want to make this the main dish at dinnertime, throw in some lean protein such as roasted chicken breast, grilled salmon, or even some tuna.
See what I mean? This salad is a great way to mix things up!
Organic Green Salad with Fresh Apricots and Pumpkin Seeds
Course:
Servings
2
Ingredients
Organic Green Salad with Fresh Apricots and Pumpkin Seeds
- 4 cups 960.00 ml mixed greens
- 2 apricot sliced
- 2 Tbsp 29.57 ml pumpkin seeds
- 1 Tbsp 14.79 ml unsweetened coconut flakes (option to roast before adding to salad)
- 1 avocado sliced
- 1 cucumber diced
Sweet and Tangy Apricot Dressing
- 2 Tbsp 29.57 ml apple cider vinegar
- 1 Tbsp 14.79 ml Apricot spread sugar-free
- 2 tsp 9.86 ml coconut manna
- 1/4 cup 60.00 ml extra virgin olive oil
- 1/2 tsp 2.46 ml sea salt to taste
- 1/2 tsp 2.46 ml ground black pepper to taste
Instructions
- Toss greens, apricots, pumpkin seeds, coconut flakes, avocado, and cucumber in serving bowl.
- Mix apple cider vinegar, apricot spread, coconut manna, oil, salt, and pepper using a blender or whisk until well combined.
- Drizzle over salad and serve.
