• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

VegKitchen logo

  • Vegan Recipes
    • Appetizers
    • Baking and Sweets
    • Breakfast
    • Main Dishes
    • Pasta and Noodles
    • Salads
    • Sandwiches and Wraps
    • Sauces, Dressings, and Condiments
    • Side Dishes
    • Soups, Stews, and Chilis
    • Snacks and Dips
    • Desserts
    • Drinks
    • Canning and Preserving
    • Cheese-y Delights
    • Global Recipes
    • Raw Vegan
    • Slow-Cooker
  • Vegan Living
    • Vegan Substitutions Guide
    • Green Kitchen
    • Healthy Eating Tips
    • Food and Produce Guides
    • Vegan Food Hacks
    • Kid Friendly
    • Vegan Product Reviews
    • More Vegan Living
  • About
  • Shop Cookbooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Vegan Recipes
  • Vegan Living
  • Cookbooks
  • About Us
  • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Vegan Recipes
    • Vegan Living
    • Cookbooks
    • About Us
    • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Vegan Main Dishes

    Zucchini, Apricot, & Almond Salad

    Published: May 31, 2015 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Inspiration can come from anywhere at any time. One evening I was watching Anthony Bourdain’s show, Parts Unknown, and he was highlighting the foods of Israel and Palestine. At one meal, he was served a raw zucchini salad with apricots. I have no idea what the other ingredients were in this dish, but I had a bunch of fresh apricots that needed eating. Roasting the apricots brings out their flavor and sweetness. A tangy apricot dressing over strips of zucchini sounded like a quick and delicious summer meal. Contributed by Ann Oliverio, from Crave, Eat, Heal: Plant-Based Whole Food Recipes to Satisfy Every Appetite* reprinted with permission © 2015 Front Table Books.

    Zucchini Apricot Salad

    Zucchini, Apricot, & Almond Salad

    Roasting apricots brings out their flavor and sweetness. A tangy apricot dressing over strips of zucchini makes for a quick and delicious summer meal.
    5 from 1 vote
    Print Pin Rate Email
    Course: Salad
    Cuisine: Vegan / Healthy
    Diet: Vegan, Vegetarian
    Keyword: apricot salad, vegan salad recipe
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 2 to 4
    Calories: 183kcal
    Author: Veg Kitchen

    Ingredients

    • 4 fresh apricots pitted and roughly chopped
    • 2 medium-sized zucchini ends trimmed, cut into ribbons or 2-inch matchsticks
    • ¼ cup white wine vinegar
    • 1 teaspoon Dijon mustard
    • 1 small clove garlic peeled
    • ¼ cup slivered almonds
    • 3 to 4 dried apricots minced
    • Fresh mint minced, optional
    US Customary - Metric

    Instructions

    • Preheat the oven to 425 degrees F.
    • Place the apricots in a small baking dish and bake for 15 to 20 minutes, or until soft. Set aside to cool.
    • In a high-speed or regular blender, add the roasted apricots, white wine vinegar, mustard, and garlic and process until smooth. Taste and adjust the seasonings.
    • Put the zucchini and dried apricots in a medium-sized bowl and add about half of the dressing. Toss to coat - adding more dressing, if desired.
    • Divide the salad between 2 or 4 plates and sprinkle with slivered almonds and mint. Serve.

    Nutrition

    Calories: 183kcal | Carbohydrates: 25g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 49mg | Potassium: 949mg | Fiber: 6g | Sugar: 18g | Vitamin A: 2175IU | Vitamin C: 43mg | Calcium: 89mg | Iron: 2mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

    Variation
    Shred the zucchini if you prefer — just make sure to squeeze out the water, otherwise the dressing will be diluted.

    Zucchini Apricot salad

    • Visit Annie Oliverio at An Unrefined Vegan.
    • Here are more Super Savory Salads.

    More recipes you may enjoy

    • Vegan Vodka Pasta
    • Farro Bowl
    • Sweet Potato Lentil Soup (Vegan & Vegetarian)
    • Sweet Potato Black Bean Chili

    Reader Interactions

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

    More about me →

    vegan substitution chart

    Featured Recipes

    • 25+ Vegan Valentine’s Day Desserts
    • 11 Best Vegan “Cheese” Recipes
    • Vegan Christmas Cookies
    • Vegan Jalapeno Poppers
    • Vegan Banana Cake
    • Chickpea Chocolate Chip Cookies

    Footer

    ↑ back to top

    • Shop Cookbooks
    • Free Vegan Cheat Sheet
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.


    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media