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Photo: Randy Mayor; Stylist: Cindy Barr

Apricot, Cucumber, Pluot, and Lime Basil Salad

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.

Cooking Light JULY 2013

  • Yield: Serves 4 (serving size: 1/2 cup)
  • Hands-on:10 Minutes
  • Total:10 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 31
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.8g
  • Carbohydrate: 7.6g
  • Fiber: 1.1g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 31mg
  • Calcium: 11mg
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Apricot, Cucumber, Pluot, and Lime Basil Salad recipe

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