ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Apricot, Cucumber, Pluot, and Lime Basil Salad

Photo: Randy Mayor; Stylist: Cindy Barr
Hands-on time 10 mins
Total time 10 mins
Yield Serves 4 (serving size: 1/2 cup)
If you don't have lime basil, substitute any fresh basil plus 1/2 teaspoon grated lime rind. Plums will also work in place of pluots.

Ingredients

  • 3 tablespoons fresh lime basil, thinly sliced
  • 1 teaspoon champagne vinegar
  • Dash of kosher salt
  • Dash of freshly ground black pepper
  • 2 apricots, pitted and cut into thin wedges
  • 2 pluots, pitted and cut into thin wedges
  • 1/2 English cucumber, thinly sliced

Nutrition Information

  • calories 31
  • fat 0.1 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.8 g
  • carbohydrate 7.6 g
  • fiber 1.1 g
  • cholesterol 0.0 mg
  • iron 0.3 mg
  • sodium 31 mg
  • calcium 11 mg

How to Make It

  1. Combine all ingredients in a medium bowl; toss to coat well.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.