My cooking club theme this month was nuts, and I made an almond, apricot, and avocado salad. I was inspired by a recipe I saw on the website ‘Vegan Chef’, but the link isn’t currently working so I posted the full recipe below, with my modifications. The salad turned out well, and definitely had the fresh citrus taste of summer. It is pictured below with the other dishes from our meal, including cashew chicken, rice, and carrots cooked with almonds. It was a fantastic meal, with an equally delicious and decadent dessert which I will get the recipe for soon.

1/2 c. apple juice
1/4 t ginger
10-12 dried apricots, diced, divided
3 T lime juice
2 T apple cider vinegar
2 T maple syrup
1 avocado, diced
2 t lemon juice
1 carrot, shredded
10-12 dried apricots, diced, divided
3-4 scallions, sliced thinly
6-8 c. green leaf lettuce
1/4 c. toasted slivered almonds

To make dressing, simmer apple juice, ginger, and 2-3 T diced apricots in a small saucepan for 5 minutes. Cool briefly, then pour into food processor and add lime juice, cider vinegar, and maple syrup and blend until smooth.

Toss avocado and lemon juice in a small bowl to prevent browning. Add carrot, remaining diced apricots, and scallions. Set aside.

Tear lettuce and place in a large bowl. Add avocado mixture, almonds, and dressing and toss well.

-Recipe adapted from Vegan Chef

• Salads