Zucchini, Apricot, & Almond Salad

Zucchini Apricot Salad

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 Appetitereprinted with permission © 2015 Front Table Books.

Zucchini, Apricot, & Almond Salad
Recipe type: Salad
Cuisine: Vegan / Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 2 to 4
Roasting apricots brings out their flavor and sweetness. A tangy apricot dressing over strips of zucchini makes for a quick and delicious summer meal.
  • 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
  1. Preheat the oven to 425 degrees F.
  2. Place the apricots in a small baking dish and bake for 15 to 20 minutes, or until soft. Set aside to cool.
  3. 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.
  4. 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.
  5. Divide the salad between 2 or 4 plates and sprinkle with slivered almonds and mint. Serve.


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

Zucchini Apricot salad

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