Grilled Apricot and Ricotta Salad

HomeClinics & ProgramsELLICSR KitchenGrilled Apricot and Ricotta Salad

Skill Level	Easy

Preparation Time	15 minutes	Total Time	10 minutes
Servings	4	Cost Per Serving	$3.26

4 each	Apricots, halved (peaches or plums will also work)
1 cup	Ricotta Cheese
1/2 cup	Red Onion, thinly sliced
2 cups	Fresh Spinach or Arugula (any salad greens)
3 sprigs	Fresh Mint
1	Lemon, juice & zest
2 tbsp	Olive Oil
1/2 tsp	Black Pepper

Grill apricots over bbq or grill pan, medium heat, until you get some nice grill marks and the juices start to come out. We still want it to have some texture, not too soft.
Mix your ricotta with the zest of a lemon and spread over your serving plate.
Toss the grilled apricots with lemon juice, olive oil, black pepper, onions and greens.
Spread ricotta on the bottom of your plate, add your salad ingredients over top and finish with fresh mint.

PDF of NFT for Grilled Apricot and Ricotta Salad

Most Canadians get more than twice as much sodium each day than is needed for good health. 75% of the sodium in the Canadian diet comes from processed foods and eating out at fast food outlets or restaurants. For this reason, it’s a good idea to cook at home as much as possible, to cut down on salty foods and to use herbs and spices to flavour food instead of salt.
Should I eat raw or cooked vegetables? The short answer is, it depends, so have both! Depending on what you need, raw and cooked veggies provide different health benefits. For example, raw tomatoes are higher in vitamin C and potassium, which are nutrients that decrease with cooking. But, cooked tomatoes allow for a higher absorption of lycopene, which isn't as available in raw. Make sure to get a variety by choosing different coloured vegetables both cooked and raw.