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Kayte's Apricot Fennel Salad

apricot and fennel salad on a white plate with fennel frond garnish

Be sure to garnish this bright salad with a few of those feathery fennel fronds. (Kayte Young/WFIU)


Normally, I don’t share my own recipes here on Earth Eats. But I am making an exception this time. This recipe is simple and delightfully suited to summer, and I hope you'll try it. Be sure to let us know what you think!


Apricot Fennel Salad

2 apricots, quartered and sliced thinly

1 fennel bulb, thinly sliced, plus a few of the feathery fronds

2 teaspoons freshly squeezed lemon or lime juice

½ teaspoon rice vinegar

1 tablespoon of olive oil

½ of a jalapeno, finely chopped

½ teaspoon salt

a few grinds of pepper



Toss all ingredients, taste and adjust seasoning as needed. 

Serve immediately.  


Yield: 2 servings

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