Apricot, Cucumber, Pluot, and Lime Basil Salad

Apricot, Cucumber, Pluot, and Lime Basil Salad Recipe
Photo: Randy Mayor; Stylist: Cindy Barr
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.

Yield:

Serves 4 (serving size: 1/2 cup)
Total time: 10 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 10 Minutes
Total: 10 Minutes

Nutritional 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

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

Preparation

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

Note:

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.

Tiffany Vickers Davis,

Cooking Light

July 2013
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