With the sweetness of apricots and the sharpness of kale, this extraordinary apricot salad is a real summer treat. What makes our recipe special is the apricot seed oil and the apricot vinegar in the dressing.
Slice the kale leaves into thin strips.
Cut the cucumber in two, scrape out its seeds and then slice it.
Slice the purple onion thinly.
Cut the nectarine peaches into wedges.
Put the apricot vinegar in a small jar and then add the salt. Allow some time for the salt crystals to dissolve.
Add the apricot seed oil and the linseed oil, the pepper and the curry powder, and shake them together thoroughly to help the ingredients mingle.
Place the vegetables and the apricots in a bowl, and toss them together with the dressing right before serving.