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
- Just chop up your ingredients, mix and enjoy.
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