Mexican Apricot-Avocado Salad
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…
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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.
Ingredients
Salad
- 1 cup corn kernels
- 3 1/2 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
- 1/2 cup crushed tortilla chips, preferably guacamole flavored
Minted lime-tofu dressing
- 1 cup silken soft tofu, drained
- 1/2 cup vegetable broth
- 1 Tbs. lime or lemon juice
- 1 tsp. chili powder
- 1 tsp. garlic powder
- 1 Tbs. olive oil
- 1 Tbs. salsa
- 1/2 cup snipped mint leaves
Preparation
To make Salad: Combine all ingredients in a large salad bowl, tossing to mix well.
To make Minted Lime-Tofu Dressing: Put ingredients into a blender, and process until smooth. Spoon dressing over salad as desired, and toss to combine. Serve immediately.
Nutrition Information
- Calories 310
- Carbohydrate Content 42 g
- Cholesterol Content 0 mg
- Fat Content 13 g
- Fiber Content 15 g
- Protein Content 13 g
- Saturated Fat Content 2 g
- Sodium Content 460 mg
- Sugar Content 3 g