This delicious salad recipe, with kale, fresh apricot, pistachios, grilled chicken, and avocado, is sponsored by Dole.
One of the best ways to make a salad more interesting and flavorful is to add some fruit. It’s my favorite way to add sweetness to a spring or summer salad, and in the past year or two, it’s been fun to play with different kinds depending on the season. I love going to the store or farmer’s market and seeing what’s fresh. (Bonus: seasonal fruits and veggies are usually cheaper!)
In the latest concoction to come out of my mad scientist salad laboratory, I added some fresh apricots that looked particularly sweet and ripe. I chose apricots over, say, peaches here because they aren’t overly sweet. They have a tart, almost citrusy quality to them, which I find really delicious. To go with the apricots, I whipped up some seasoned grilled chicken (just salt, pepper, and garlic powder), chopped it into bite-sized pieces, and tossed it with Dole Organic Kale Mix, thinly sliced white onion for a little sharpness, avocado for creaminess, and pistachios for flavor, texture, and healthy fats.
I try to choose organic when it’s available and convenient and these pre-washed, precut, Dole Organic Salad Mixes really fit the bill. No need to wash and dry my lettuce, no chopping involved…they make prep and cleanup quick and completely fuss-free.
You could top this salad with a few different kinds of dressings (a store-bought balsamic vinaigrette would work!), but I decided to go with a honey dijon vinaigrette, to keep the flavor light, sweet, and refreshing. Enjoy!