Avocado, beet and apricot salad

Jacqueline Meldrum 

With the summer months setting in, we swap those warm winter soups with a refreshing summery salad. Salads can be a bit boring sometimes, so Jacqueline Meldrum has come up with something a bit more interesting.

Summer is here and even though it’s lashing down with rain as I write this, I still crave salads in place of my regular winter bowl of soup.

Salads can be quite boring though, so it can take a little thought to come up with something a bit more interesting.

This salad has an array of textures, colours and flavours. Salad leaves, baby beets (pickled for extra flavour), baby potatoes, avocado, cucumber, fresh ripe apricots and slices of creamy herb and garlic roule.

I kept the dressing simple. I drizzled the salad with a balsamic and mustard dressing.

I do hope you try this and enjoy it as much as I did.



  • Salad
  • 90g baby salad leaves
  • 10 baby potatoes
  • 10 baby beets
  • 6 ripe apricots
  • 1 ripe avocado
  • ¼ cucumber, sliced
  • A squeeze of lemon juice
  • Dressing
  • 4 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp wholegrain mustard
  • A good grinding of black pepper

Makes 2 large salads



  1. Boil or steam the potatoes until tender, rinse in cold water, then cut in half.
  2. Cut the avocado in half, remove the stone and skin and slice, toss in a little lemon juice to prevent it from discolouring.
  3. Slice the beets and apricots in half, removing the stone from the apricots and slice the roule.
  4. Layer up your salads starting with the leaves.
  5. Whisk the dressing ingredients together in a small glass or shake in a jam jar, then drizzle over each salad.


Jacqueline Meldrum is a freelance food writer and recipe developer. Jacqueline blogs at Tinned Tomatoes.

You can follow Jacqueline on Twitter, Facebook, Instagram and Google+.

Read more articles from Jacqueline Meldrum