Mexican Apricot-Avocado Salad


Beating summer’s heat with a chilled salad means coming up with a fresh spin on the greens theme, and this unusual concoction makes the best of summertime’s apricot bounty with a hint of lime in the dressing for a fresh, clean taste. For a flavor twist, serve as a topping for an open-faced tostada on a flavored tortilla. The dressing recipe makes about 1 3/4 cups. Refrigerate any leftover dressing in a tightly closed container.

  • SERVINGServings



  • 1 cup corn kernels
  • 3 1/2 cups black beans, drained and rinsed
  • 2 avocados, peeled, pitted and diced
  • 4 large apricots, pitted and diced
  • 6 to 7 oz. mixed spring greens, rinsed
  • 1/2 cup crushed tortilla chips, preferably guacamole flavored

Minted Lime-Tofu Dressing

  • 1 cup silken soft tofu, drained
  • 1/2 cup vegetable broth
  • 1 Tbs. lime or lemon juice
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • 1 Tbs. olive oil
  • 1 Tbs. salsa
  • 1/2 cup snipped mint leaves
  • Salt and freshly ground pepper to taste


  1. To make Salad: Combine all ingredients in a large salad bowl, tossing to mix well.
  2. To make Minted Lime-Tofu Dressing: Put ingredients into a blender, and process until smooth. Spoon dressing over salad as desired, and toss to combine. Serve immediately.

Nutrition Information

  • Serving Size: Serves 6
  • Calories: 310
  • Carbohydrate Content: 42 g
  • Fat Content: 13 g
  • Fiber Content: 15 g
  • Protein Content: 13 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 460 mg
  • Sugar Content: 3 g