I walked into my office on Friday to find 2 big bags of delicious, freshly picked, mini apricots in the kitchen.. It was all I could do to keep myself from eating them all day long!  This pink cheeked, sweet and tart little fruit is not only delicious, but is also loaded with health benefits.

Apricots, one of August’s delicious seasonal fruits, are super high in vitamin A, beta-carotene, and lycopene, antioxidant nutrients that protect the body from cancer and heart disease.  They are also rich in fiber, which is necessary for proper digestion and heart health.  Make sure to consume only organic apricots, since those that are conventionally grown are heavily sprayed with pesticides.

Eat apricots raw as a delicious snack or dessert, or try this super yummy, seasonal salad as a delicious, light dinner, or lunch side! 

Serves 4-6 


Ingredients


1 package organic arugula
1 large organic fennel bulb, shaved very thin
1 small red onion, shaved very thin
3-6 apricots (depending on size), thinly sliced
3 tablespoons extra-virgin olive oil
juice of 1 lemon
2 tablespoons chopped fresh thyme
2 tablespoons agave
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 cup unsalted pistachios


In a medium bowl, mix together the lemon juice, olive oil, thyme, agave, sea salt and pepper.  Add the shaved fennel and red onion. Let marinate for about an hour.  Just before serving, pit and slice in the apricots and add arugula and pistachios.  Mix and serve!




Recipe adapted from Cookthink.com