Strawberry Apricot Salad with Avocado Lime Cream

From the second edition of Sensational Salads to Cool the Earth, by Beth Love

Summer fruits are only around for a short time. This gorgeous and delicious fruit salad is outstanding with apricots and strawberries, but in other seasons, you can use alternative fruits and come up with something just as beautiful and tasty!

Yield:

4 servings (about 4–5 cups)

Ingredients:

• ½ cup raw cashews
• 1 large avocado
• juice from 1 lime (about 2 tablespoons lime juice), or more to taste
• 1½ pints strawberries, coarsely chopped (about 2 cups)
• 1 pound apricots, coarsely chopped (about 2 cups)
• Additional fruit for garnish

Directions:

1. Soak cashews in double or triple their volume of water for 6–24 hours.
2. Make avocado lime cream: In a blender, combine lime juice, avocado, soaked cashews, and ½ cup water. Process until smooth, adding a little more water if necessary.
3. Assemble salad: Find four clear glass jars or other containers that have a capacity of approximately 1 cup each. Layer berries and avocado lime cream in an order that looks pleasing to you. Use a pastry bag to pipe the avocado lime cream into the jars, if you have one. Or simply use a spoon.
4. End the layering with a dollop or squirt of avocado lime cream.
5. Garnish with a few slices of fruit.
6. Serve

Notes, Substitutions, and Variations:

• If apricots are not in season, substitute orange or yellow-fleshed peaches or nectarines.
• Play with other fruit combinations with striking color contrasts or complements.
• Use unsoaked cashews if you are pressed for time. You may have to add additional water and processing time to get it smooth.
• Skip the jars and layer in a small glass serving bowl instead. Or layer it in champagne or wine glasses of a similar capacity.
• If you are wanting a dessert instead of a salad, add a few pitted, chopped, soft medjool dates to the avocado lime cream before processing.

The book Sensational Salads to Cool the Earth is in the Tastes Like Love series by Eat for the Earth’s founder and Executive Director Beth Love. This recipe is used by permission of the author.