Strawberry, Dried Apricots and Pistachios Salad (Spring Mix Salad Recipe)

Strawberry, Apricot, Pistachio Salad with avocado and dressing photographed top down

Sweet strawberries, smooth dried apricots, warm earthy notes of pistachio all followed by a refreshing pop of mint. So dramatic, but also the perfect description of this spring mix salad recipe. It’s truly amazing!

WOW — sums up this salad in one word.

This salad takes less than ten minutes to make and once it’s done, your taste buds will be having a celebration. I can write lots of words to describe this salad, but I say let’s skip an intro and just get to making it! Why hold off on greatness?

If you make this spring mix salad, take a picture and tag me on Instagram. I would love to see it! If you’re in the mood to make this a meal, I would pair this salad with my pear, grape, and blue cheese focaccia bread. The salad and bread would go great with a glass of wine. Make it a bottle and celebrate spring (and the nearing the end of COVID).

Spring Mix Salad Recipe Ingredients

This salad comes together with only ten ingredients, eleven if you add balsamic vinegar reduction to the dressing (it was not pictured). Most of these ingredients can be found year-round in your grocery store. However right now, in early spring, there are a lot of fresh strawberries and avocado’s coming up from Central America. The freshness of the fruit makes this salad pop.

Spring salad mix recipe ingredients (spring mix, dried apricots, pistachio's, fresh mint, shallots, lemon, strawberries, avocado, olive oil and agave).


How to Make Shallot Dressing

The shallot dressing can be made with raw shallots or with sautéed shallots that bring out the flavor. While both options taste great, I prefer using sautéed shallots in the vinaigrette. It only takes about three minutes to cook them on the stove. This step will provide a depth of flavor to your salad that will enrich the overall flavor.

Ingredients for the shallot dressing:

  • 1 shallot, finely diced
  • 1/4 cup olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon balsamic vinegar reduction
  • 1 teaspoon agave syrup
  • salt and pepper to taste

Steps to make the dressing:

  1. Start with a small or medium sauté pan and heat the pan over medium too low. Add one tablespoon of olive oil and once the oil starts to “shimmer” add the shallots. Cook the shallots for 2 -3 there minutes until they become fragrant. Once done, remove from heat and pat dry on a paper towel.
  2. In a small jar combine olive oil, lemon juice, balsamic vinegar reduction, agave nectar, and shallots.
  3. Add salt and pepper to desired taste.
  4. Drizzle dressing over the salad.

    Note: This recipe makes a large amount of dressing. I prefer light dressing, so I use only a quarter of the dressing. The remaining dressing can be stored in a closed container for up to one week. (Added bonus, the flavor only gets better!)
Spring Salad Mix Recipe - half bowl of finished salad, dressing in a jar and a tossing spoon on a napkin.

Spring Mix Salad Ingredient Substitutions/Additions

The nice thing about this salad, and just about any salad, is it’s fun to modify into your perfect salad. Any of the ingredients can be swapped out for something you have in your pantry or your personal preference. Below are a few ideas.

Dried apricots – Dried fruits pack a flavor punch that amps up the sweetness of any salad. Currently, I am loving the flavor of dried apricots, However, just about any dried fruit will pack the same punch. Other substitutions that would also taste great include dried cranberries, mangoes, or pineapples.

Pistachio’s – This salad is so flexible that just about any nut or seed would taste great. If you are not a fan of pistachio’s try using almonds, sunflower seeds, or even pepita’s.

Agave Nectar – Provides sweetness to the dressing. I prefer agave nectar because it is vegan. Honey is a non-vegan alternative and can be swapped out at a 1:1 ratio.

Cheese – I made this salad vegan for all my vegan friends. However, if you prefer cheese on your salad, I recommend feta or goat cheese. The flavors in both of those cheeses would amplify the flavor for my vegetarian friends.

Spring Salad Mix Recipe salad with a fork loaded with apricot and avocado
Strawberry, Apricot, Pistachio Salad Bite

How to Keep Spring Mix Fresh

I just recently found out the best trick to keeping spring salad mix fresh in the refrigerator. It’s so easy and your spring mix, or really any lettuce, will last up to two weeks. All you need is a paper towel. Yep, that’s all you need to make your lettuce last. Simply fold the paper towel and place it inside the spring mix container. Then store the container upside down in your refrigerator. The paper towel will absorb all the extra moisture and your mix will last longer. My lettuce mixes usually last two weeks.


Storage

This salad can be stored in an air-tight container in the refrigerator for up to three days. I recommend squeezing fresh lemon on top of the avocado to keep the color looking fresh.

Spring Salad Mix Recipe salad finished with shallot dressing and picture taken from the side.
Strawberry, Apricot, Pistachio Dressing
Strawberry, Apricot and Pistachio Salad with dressing in the upper right hand corner

Strawberry, Dried Apricots, and Pistachios Salad (Spring Mix Salad Recipe)

Sweet strawberries, smooth apricots, warm earthy notes of pistachio all followed by a refreshing mint pop describe this spring mix salad recipe.
No ratings yet
Prep Time 10 mins
Course Main Course, Salad
Cuisine American
Servings 2 people

Ingredients
  

Dressing

  • 1/4 cup olive oil
  • 1 shallot, finely chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon agave syrup
  • 1 teaspoon balsamic vinegar reduction
  • Salt and pepper to taste

Salad

  • 4 cups spring mix lettuce
  • 4-6 strawberries, sliced thin
  • 1 avocado, sliced thin
  • 1/3 cup driped apricots, sliced thin or diced
  • 1/4 cup pistachio's
  • 5- 7 fresh mint leaves, sliced thin

Instructions
 

  • Dressing: Heat one olive oil in a skillet over high heat. When the oil shimmers, add the shallots and cook for 2-3 minutes. Remove from heat and let cool. Mix shallots with remaining olive oil, lemon juice, agave, salt, and pepper.
  • Salad: Divide the salad among 2 – 4 bowls, arrange the strawberries, avocado, dried apricot's and pistachio's on top.
  • Pour the dressing on top and sprinkle with mint leaves.

Notes

This salad makes 2 very large salads or 4 – 6 smaller side salads.  
This makes a great meal salad or an excellent side salad.  
Keyword Salad, sping mix salad, Vegan, vegan salad
Tried this recipe?Let us know how it was!

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