Fresh ricotta adds creaminess to apricot and arugula salad.
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Nutrition per Serving
Ingredients
Estimated total cost: €2.24 · €0.75/serving
- Kosher salt and freshly ground black pepperEst. price €0.01–€0.03
- 1 tablespoon cider vinegar, more as neededEst. price €0.08–€0.20
- 4 teaspoons extra-virgin olive oilEst. price €0.16–€0.40
- 1/4 teaspoon Dijon mustardEst. price €0.04–€0.10
- 1/4 cup fresh ricottaEst. price €0.40–€0.90
- 1/2 teaspoon finely grated lemon zestEst. price €0.05–€0.12
- 3 cups lightly packed baby arugula (about 21/2 ounces)Est. price €1.20–€2.50
- 3 medium apricots, cut into 1/4-inch wedgesEst. price €0.30–€0.60
Steps
- 1Mix ricotta cheese, lemon zest, 1/4 teaspoon of salt, and a pinch of black pepper in a small bowl. Set the mixture aside for later use.
- 2In a small bowl, mix together the vinegar, mustard, and 1/4 teaspoon of salt. Whisk the ingredients until well combined. While whisking continuously, slowly pour in the olive oil to create an emulsified dressing.
Cultural note
Ricotta, a key ingredient in this dish, has Italian origins and is commonly used in both sweet and savory dishes. The combination of creamy ricotta, sweet apricots, and peppery arugula reflects a blend of Mediterranean flavors that offer a refreshing and light salad option.
Seasonal note
Apricots are typically in season from late spring to early summer, making this salad ideal for the warmer months when these fruits are at their peak freshness. Arugula is also best enjoyed in the spring and fall seasons when it is most tender and flavorful.
Health note
This salad is a nutritious choice with a good balance of protein, healthy fats, and fiber. It is rich in vitamins A and C from the arugula, apricots, and lemon zest, which support immune function and skin health. The low calorie and sodium content make it a great option for those looking to maintain a healthy diet.
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