Apricot Walnut Summer Salad


If you follow me on Instagram I have been talking Foods that Beat disease and yesterday I posed an Anti-Inflammatory Smoothie with apricots and thought I would continue down this path of brain health and the link to apricots and use it in a salad.

Apricots first and foremost are from the stone fruit family and at their peak in the summer when they are the freshest. This is the time to buy them. If you use the dried variation you tend to get a lot more sugar in the fruit than eating the fresh version.

These fruits have a host of antiangiogenic bio actives including carotenoids that are shown to be cancer fighting. Reading a lot of research on this specifically in the book Eat to Beat Disease.

Specifically coming from a trial in the book:

“Two studies from the US National Cancer Institute and University of Illinois Chicago showed that consuming 2 medium-sized stone fruits per day is associated with 66 percent decreased risk of esophageal cancer and 18 percent decreased risk of lung cancer in men.

A carotenoid called Lutein that is found in apricots, prevents the formation of the brain damaging beta-amyloid fibrils that are linked to abnormal angiogenesis found in Alzheimer’s disease!” That’s enough to get me to eat apricots every day!

This recipe is super easy to put together because who wants to spend time making a salad!


  • 1 cup mixed organic greens

  • 1 tbsp Ginger & Lemongrass Moringa Infusions Extract (or ginger, lemon & AVC)

  • 1/4 cup olive oil

  • 2-3 sprigs of Thyme

  • 1/4 avocado

  • 1 fresh organic apricot

  • 2 tbsp raw walnuts


  1. Make dressing with 1 tbsp Ginger & Lemongrass Moringa Infusions Extract with 1/4 cup olive oil and thyme leaves. If you don’t have the Extract you can recreate a variation using fresh ginger juice (1 tbsp) turmeric powder and 1 tbsp Apple Cider Vinegar and 1 tbsp honey mixed with Olive Oil.

  2. Make salad with mixed greens. Toss with dressing and top with avocado, walnuts, & sliced apricot.

Angie Renee