In summer it is fun to prepare the most imaginative salads!

I also like to use seasonal fruit to embellish even the simplest of salads with color and nutritional values.

How this case!

I find the combination Apricots, not too ripe, and fantastic Chive, a contrast not too aggressive and at the same time full of flavor.

I integrated a few leaves of variegated salad, the freshness of the cucumber and the spicy radishes. And that’s it!

We proceed:

We wash all the vegetables. We remove the kernel of the apricots and cut into thin slices. Peel the cucumber and cut it thinly. Put the slices in a small bowl with a little oil and salt.

Wash the salad leaves and season them in a bowl with a little salt, oil and apple vinegar.

We cut the radishes thinly. And we chop fresh chives.

For the plating:

we take our serving plate and at the base we place the salad leaves seasoned. Then the slices of cucumber and radishes.

Finally the apricot slices and chopped fresh chives.