Cashew and apricot salad sautéed with butter, an unusual yet fresh and tasty salad, all seasoned with a plain yogurt sauce, ideal for a rich second course or an alternative appetizer. Try it and it will captivate you at the first bite. If you like to pair fruit with savory ingredients
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 6 apricots
- 2 oz cashews
- 1.5 tbsp butter
- 1.75 oz black olives
- 0.25 cup plain yogurt
- 2 tbsp olive oil
- 2 pinches fine salt
- to taste black peppercorns
- 4.2 oz mixed salad greens
Tools
- 1 Pan
- 1 Cutting Board
- 1 Knife
Preparation of Cashew and Apricot Salad
Wash the apricots well, cut them in half, and remove the pit. Now cut the halves into wedges.
In a pan, melt a knob of butter and once it’s well melted, add the apricot wedges, increase the heat, and sauté them for about 3/4 minutes or until a light crust forms.
Then remove the apricots and place them on a plate to cool. In the same pan, lightly toast some cashews, some whole and some roughly chopped.
Meanwhile, in a small bowl, pour the yogurt, add 2 tablespoons of oil, 2 pinches of salt, and a grind of fresh pepper.
Now divide the salad greens onto 2 plates.
Then add the sautéed apricot wedges, distributing them randomly.
Add the black olives, well-drained.
Finally, add the toasted cashews.
Now dress everything with the yogurt sauce you prepared earlier.
And voilà… your cashew and apricot salad is ready to be brought to the table and served to your guests.
Useful Tips
I used low-fat plain yogurt, but you can also use whole yogurt if you prefer. If you want a sauce with a stronger flavor, add a pinch of garlic powder or chili powder.
I used low-fat plain yogurt, but you can also use whole yogurt if you prefer. If you want a sauce with a stronger flavor, add a pinch of garlic powder or chili powder.
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