Fresh Apricot Thai Salad Recipes

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FRESH APRICOT THAI SALAD



Fresh Apricot Thai Salad image

Courtesy: California Fresh Apricot Council and I thought it looked too good not to post for safekeeping. Anything with apricots catches my eye!

Provided by Manami

Categories     Chicken

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 cups sliced fresh apricots
2 cups diced cooked chicken
1 cup sliced cucumber, peeled and seeded if necessary
1 cup bean sprouts, rinsed
1/4 cup rice vinegar
1 tablespoon chopped fresh cilantro
2 teaspoons sugar
1/4 cup vegetable oil
1/2 teaspoon chili oil
12 -16 ounces leafy salad greens
2 tablespoons coarsely chopped peanuts
1 lime, cut into wedges

Steps:

  • In a large bowl, combine apricots and next 3 ingredients; set aside.
  • In a small bowl, combine vinegar, cilantro, and sugar; whisk in oils.
  • Toss salad with vinaigrette and arrange on plates that have been lined with salad greens.
  • Sprinkle with peanuts and garnish with lime wedges.

Nutrition Facts : Calories 339.4, Fat 21, SaturatedFat 3.4, Cholesterol 52.5, Sodium 80.5, Carbohydrate 18.6, Fiber 4.2, Sugar 12.3, Protein 22

GRILLED APRICOT LETTUCE WRAPS WITH THAI HERBS



Grilled Apricot Lettuce Wraps with Thai Herbs image

This is a delicious and light vegetable recipe to pair with your grilled dishes. Grilling stone fruit concentrates the sweetness. By adding the refreshing flavors of Thai herbs, you can create an appetizing starter or side dish for your summer meal.

Provided by Chad Sarno

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 21

3 tablespoons honey, or your liquid sweetener of choice
3 tablespoons white balsamic vinegar
warm water
Chili flakes, optional
6 apricots, slightly ripe, but not soft, Peaches or nectarines are good substitutes
1/2 cup water chestnuts, canned or fresh
3 tablespoons mint leaves
3 tablespoons basil leaves
3 tablespoons cilantro leaves and stems
1 tablespoon minced red Thai chili, plus extra for garnish
1/2 lime, plus extra for garnish
Sea salt
1 head butter or Boston lettuce
1/4 cup smooth almond butter
1 1/2 teaspoons reduced-sodium tamari
2 tablespoons tamarind paste
1 tablespoon chopped ginger
1 clove garlic, chopped
3 dates, pitted
2 scallions, for garnish, optional
1/4 cup dry-roasted peanuts or almonds, chopped, optional

Steps:

  • Heat a heavy-duty (preferably cast-iron) grill pan over medium-high. Combine the honey, white balsamic vinegar, and 2 tablespoons of warm tap water in a small mixing bowl. Slice the apricots in half, and remove and discard the pits. Dip the apricot halves in the honey-vinegar glaze, then place cut side down on the hot grill pan. Brush the outside of the apricots with a little extra glaze.
  • Meanwhile, coarsely chop the water chestnuts, and add them to a medium mixing bowl. When the apricots begin to soften and caramelize, after about 4-6 minutes, remove them from the pan and chill in the refrigerator while you finish chopping the other ingredients.
  • Slice the mint, basil, and cilantro. Add to the mixing bowl. Slice the red Thai chili, and add to the bowl. Remove the apricots from the refrigerator, coarsely chop, and add to the mixing bowl. Squeeze half of a lime into the bowl. Season with a pinch of sea salt and mix gently to combine.
  • Remove the tougher outer leaves of the lettuce, and pull at least 4 to 6 of the more tender inner leaves to use as cups. Fill each one with a generous ¼ cup of the apricot-herb mixture.
  • In a blender, combine almond butter, tamari, tamarind paste, ginger, garlic, dates, and a few tablespoons of water. Drizzle sauce over the lettuce cups or serve as a dressing on the side. Garnish with chopped nuts.

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