My son and his fiancee are visiting for the week, which means I have someone to share the cooking duties. They are both great and inventive cooks with a huge love of Asian cooking. Rebecca looked around my kitchen, decided which ingredients needed to be used up right away and started cooking. She made pot stickers, which are a great favourite around our house. They are quite rich, so she made a fruit salad to go along with them. When I make fruit salad, I just cut up a bunch of fruit and call it a day. When Rebecca makes a fruit salad, she adds onions and herbs and makes something magical.
It just so happened that the fruit I had that was the ripest was apricot, but this would be fantastic with plums or even peaches. This salad was really refreshing, a perfect foil for the pot stickers. You could serve this as a side dish, or as a first course, or even as a palate cleanser mid-meal. You can play around with the amounts of herbs that you put in, depending on your taste.

Prep time: 10 minutes  

Total time: 10 minutes  

Yield: 4 servings

Apricot Salad with Fresh Herbs


  • 2 cups chopped apricots
  • 2 green onions, cut the length of the onion
  • 1/4 cup mint, chopped
  • 4 basil leaves, chopped
  • 1 tablespoon soy sauce
  • 2 tablespoons rice vinegar
  • Dash freshly ground pepper
  • 1 teaspoon ginger, slivered
Cooking directions
  1. Just chop up your ingredients, mix and enjoy.

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