Friday, July 23, 2010

Apricot Salad with Fresh Basil and Cashews

Today was the day of the cashew!  Good thing Trader Joe's sells raw ones for like $5 a pound.

By the way... do you know how cashews grow?  I got to see them when traveling in the Gambia--each fruit, sort of like a pear, bears only one cashew

My friend Julia just came back from a brief stay in San Francisco with a friend who fed her a salad of peaches, basil, and cheese.  So I made a similar one, just one that didn't have peaches or cheese.  These apricots were so soft and pretty; it was such a disappointment to cut them open and find the texture to be less than amazing.  Nevertheless, the combo of stone fruit, basil, lemon, and salt is very lovely and refreshing!  I put a lot of salt and lemon juice on it--the salt only accentuates the sweetness.  And it should be served very cold.

Apricot Salad with Fresh Basil and Cashews

5-6 apricots, sliced
10 leaves basil, chopped into thin strips
lemon juice
10 cashews, dry roasted and chopped

1 comment:

Gauri Radha गौरी राधा said...

Looks good!! I like all of these ingredients.