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Apricot and almond salad

A versatile salad that can be served on its own or as an accompaniment to grilled chicken/meat/fish. This dish combines a selection of vegetables that are at their best in July.

My recipe is:

  • Lighter option
  • Plenty of fruit or veg
  • Plenty of fruit or veg
  • Meat-free

Why should your recipe win?
Uses ultra healthy, seasonal ingredients that combine together simply in a perfect balance of flavours and textures.

  • Total time: 10 minutes prep + 20 minutes cooking

Serves: 4


  • 4/5 fresh ripe apricots
    100g toasted flaked almonds
    2 baby gem lettuce
    100 (2 small handfuls) new potatoes
    2 smallish courgettes, sliced into ribbons
    2 tblsp chopped mint

    1 tblsp honey
    1 tblsp white wine vinegar
    2 tblsp walnut oil
    1 tsp dijon mustard


  1. Wash the potatoes and boil gently for 20 minutes. Toss the courgettes in a little oil griddle until they brown in places, then set to one side. Slice apricots into eighths and griddle for a few minutes. Tear lettuce into pieces, add all the salad ingredients together in a large bowl, mix dressing ingredients, toss everything together lightly and serve.

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4 stars