Avocot Salad with Raspberries

Ripe avocado is filled with apricot for a fresh and deliciously different take on the side salad.
Avocot Salad with Raspberries

Avocot Salad with Raspberries

By Sue Lau | Palatable Pastime

Today is the last day of #FarmerMarketWeek and I am sad to see it go. Today I started feeling like autumn is waiting in the wings to make an early arrival. I heard my first migrating goose today. And I was browsing Twitter when I saw some PSL type recipes  being shared as well as a crafts post for a wreath with a pumpkin on it. It’s too soon!

But for today, I wanted to share with you this creative post for an Avocot salad. And what exactly is an avocot anyway?

Well, I had seen somewhere someone was sharing a recipe of an avocado stuffed with fruit. The thought of it must have went to the back of my mind. Later when I was at the market and saw both avocados and plums next to each other I got a crazy turducken type idea. But next to each  other, the apricot seemed more suitable since it as a bit smaller.

I added raspberries for color but you don’t really need it. And I kept things simple with just a few other ingredients and a vinaigrette made with homemade raspberry vinegar. At any rate, I do hope you like it. I did!

Avocot Salad with RaspberriesTomorrow I will be posting Chanterelles with Roasted Garlic Butter Noodles- a recipe adapted from one by Andrea Nguyen. It’s been cooling its heels in my archive since I got the mushrooms late last year when mushroom season was pretty much over. I decided to hold it until better times. Like now. So definitely try that one. It’s fabulous!

Avocot Salad with Raspberries

Avocot Salad with Raspberries

  • Servings: 2
  • Difficulty: easy
  • Print

Avocot Salad with Raspberries

  • 1 ripe avocado (not overripe)
  • 1 ripe apricot, halved and pit removed
  • 1/2 cup fresh raspberries
  • 2-3 cups baby greens
  • few thin slivers of red onion
  • 2 tablespoons toasted pine nuts
  • 3 tablespoons raspberry vinegar
  • 2 tablespoons extra-virgin olive oil
  • salt and black pepper


  1. Pit and halve the avocado and apricot.
  2. Use a large spoon to excavate the avocado, carving out extra space for the apricot from the middle as needed; tuck apricot inside and slice.
  3. Serve avocot slices on baby greens with the raspberries, onions, and pine nuts, whisking together the oil and vinegar for the vinaigrette, seasoning with s&p as desired.

From the kitchen of palatablepastime.com

Avocot Salad with Raspberries


Friday Recipes

Avocot Salad with Raspberries by Palatable Pastime
Cashew Vegetable Fried Rice by Red Cottage Chronicles
Fresh Peach Milkshake by Family Around The Table
Grilled Basil Chicken & Tomatoes by Jolene’s Recipe Journal
K.C.’s Zucchini Bread by Cooking with Carlee
Raspberry Lemon Cupcakes by The Redhead Baker
Rustic Tomato and Ricotta Tart by A Kitchen Hoor’s Adventures
Veggie Noodle Salad by Simple and Savory
Watermelon Cucumber Mojitos by Culinary Adventures with Camilla

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