Mexican Apricot-Avocado Salad
Serves 6
30 minutes or fewer
Beating summers heat with a chilled salad means coming up with a fresh spin on the greens theme, and this unusual concoction makes the best of summertimes apricot bounty with a hint of lime in the dressing for a fresh, clean taste. For a flavor twist, serve as a topping for an open-faced tostada on a flavored tortilla. The dressing recipe makes about 1 3/4 cups. Refrigerate any leftover dressing in a tightly closed container.
Salad
- 1 cup corn kernels
- 3 ½ cups black beans, drained and rinsed
- 2 avocados, peeled, pitted and diced
- 4 large apricots, pitted and diced
- 6 to 7 oz. mixed spring greens, rinsed
- ½ cup crushed tortilla chips, preferably guacamole flavored
- 1 cup silken soft tofu, drained
- ½ cup vegetable broth
- 1 Tbs. lime or lemon juice
- 1 tsp. chili powder
- 1 tsp. garlic powder
- 1 Tbs. olive oil
- 1 Tbs. salsa
- ½ cup snipped mint leaves
- Salt and freshly ground pepper to taste
at a glance
