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Apricot Crumble Salad
Indulge in a delightful fusion of flavors with this Apricot Crumble Salad, where the natural sweetness of fresh apricots meets a crunchy, golden crumble topping. Perfect for a summer picnic or a light lunch, this salad not only tantalizes your taste buds but also offers a refreshing contrast of textures. The origins of crumble desserts trace back to the UK in the Second World War, where they were created as a way to make the most of limited rations. This salad pays homage to that legacy while adding a fresh twist, making it a delightful choice for any occasion.
Ingredients
- Lemon juice
- 2 tablespoons
- Honey
- 2 tablespoons
- Cinnamon
- 1/2 teaspoon
- Unsalted butter
- 3 tablespoons, melted
- Brown sugar
- 1/4 cup
- All-purpose flour
- 1/2 cup
- Rolled oats
- 1/2 cup
- Sliced almonds
- 1/4 cup
- Mixed greens
- 4 cups
- Fresh apricots
- 4, sliced
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the rolled oats, all-purpose flour, brown sugar, melted unsalted butter, and cinnamon. Mix until the mixture resembles coarse crumbs.
- Spread the crumble mixture evenly on a baking sheet and bake for 10-12 minutes, or until golden brown. Keep an eye on it to prevent burning. Once golden, set aside to cool completely.
- In a large salad bowl, combine the mixed greens, sliced apricots, and sliced almonds. Toss gently to mix.
- In a small bowl, whisk together the honey and lemon juice until well combined. Drizzle the dressing over the salad and toss to combine, ensuring all ingredients are lightly coated.
- Sprinkle the cooled crumble mixture generously over the top of the salad for a delightful crunch.
- Serve immediately and enjoy this refreshing dish!
Tips
- For a nut-free version, you can substitute the sliced almonds with pumpkin seeds or sunflower seeds.
- Feel free to add a splash of balsamic vinegar to the dressing for an extra layer of flavor.
- This salad pairs beautifully with grilled chicken or fish for a complete meal.
Dietary Information
Servings: 4 Dish Type: Salad Prep Time: 15 minutes Cook Time: 12 minutes Calories: 250 Fat: 10g Carbs: 35g Protein: 5g Sodium: 50mg Sugar: 15g
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