Apricot and Arugula Salad

The combination of the sweet apricots, the peppery arugula and the tangy balsamic vinaigrette makes this simple apricot and arugula salad taste absolutely marvelous. Apricots are in season from May to July. They can be hard to find the rest of the year (especially organic). And, when you do, they just don’t taste the same as when they are fresh. If you can’t find apricots, fresh peaches or nectarines can sub very nicely in this salad.

Featured Ingredients

Arugula (aka rocket) is a super nutrient-dense food rich in phytonutrients (especially glucosinolates and carotenoids), vitamin K, and folate. Glucosinolates are sulfur-containing compounds that break down into bioactive isothiocyanates and indoles – compounds that are absolute rock stars as far as human health is concerned!

Apricots deliver at least 10% or more of the daily value of 6 different nutrients including vitamins, minerals, and fiber. When fresh apricots aren’t in season, canned, dehydrated, and dried apricots are readily available.

Olive oil is consistently linked with health benefits, including reducing cardiovascular disease risk (both heart disease and stroke), Alzheimer’s risk, and cancer risk, improving blood sugar regulation and insulin sensitivity, reducing likelihood of weight gain (and maybe even aid in weight loss), reducing joint pain and swelling in rheumatoid arthritis, and generally reduce markers of inflammation.

Arugula Nutrients

Apricot Nutrients

Extra-Virgin Olive Oil Nutrients

Apricot and Arugula Salad

Nutrivore Score: 271

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 113kcal

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Ingredients

• 3 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• 1 teaspoon mustard
• 1 tablespoon chives minced
• 1 pinch salt to taste
• 6 cups arugula
• 6 whole apricots pitted and chopped

Instructions

• Wisk balsamic vinegar, olive oil, and mustard in a small bowl until incorporated.
• Add chives and a pinch of salt and wisk again. Taste and add more salt if needed.
• Remove pits from apricots and chop into bite sized pieces.
• Toss apricots with arugula and drizzle vinaigrette liberally on top.

Nutrition

Nutrition Facts

Apricot and Arugula Salad

Amount per Serving

Calories

113

% Daily Value*

Fat

 

11

g

17

%

Saturated Fat

 

1

g

6

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

8

g

Sodium

 

35

mg

2

%

Potassium

 

132

mg

4

%

Carbohydrates

 

3

g

1

%

Fiber

 

1

g

4

%

Sugar

 

3

g

3

%

Protein

 

1

g

2

%

Vitamin A

 

774

IU

15

%

Vitamin C

 

5

mg

6

%

Calcium

 

53

mg

5

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.