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Grilled Apricot and Herb Salad with Pistachios and Lavender Buds

George Graham - AcadianaTable.com
  • 40 minutes
  • Serves 4 to 6

INGREDIENTS

12

ripe apricots, halved and seed removed

1/2 cup

extra virgin olive oil

2 cups

mixed greens

1 cup

basil leaves

1 cup

mint leaves

1 cup

thinly sliced spring onion

1

cucumber, peeled and shaved into ribbons

1 cup

broccoli sprouts

1

bunch of asparagus tips, blanched

1 cup

yellow and red cherry tomatoes, halved

1/2 cup

pistachios, shelled and husks removed

1 tbsp

lavender buds

Kosher salt and freshly ground black pepper

1 tbsp

Dijon mustard

3 tbsp

freshly squeezed lemon juice

1 tbsp

honey

1/2 cup

extra virgin olive oil