Apricot kale salad recipe

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.

Vegetarian food
Wheat free
Egg free
Milk free
Soy free
Corn free
Sugar free
10 Min.



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.

20 Comment
portion unit: EUUSUK
5 ¼ oz
5 ¼ oz
slicing cucumber
1 piece(s)
2 ⅛ oz
purple onion
0.5 coffee spoon
curry powder


Vegetarian food Vegan Wheat free Egg free Milk free Soy free Corn free Sugar free

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