Meal Planner

Steak and apricot salad


This is a lovely fresh summer salad. I always have extra lemons and limes readily available, as they make the simplest dressing. They are also vital for avocados to prevent them from discolouring

Preparation time: 45 minutes

Cooking time: 10 minutes


Serves: 4 people

  • 3 tbsp Balsamic Vinegar
  • 0.5 - Cucumber
    deseeded and cut into small pieces
  • 1 clove Garlic
  • 1 - Lime
    juice only
  • 1 pinch Pepper
  • 1 - Red Onion
    thinly sliced
  • 1 pinch Salt
  • 1 - Shallots
    thinly sliced
  • 8 - SuperValu Apricots
    stoned and halved
  • 1 - SuperValu Avocado
    stoned, peeled and halved
  • 4 - SuperValu Beef Steaks
  • 1 tbsp SuperValu Extra Virgin Olive Oil
  • 1 sprig SuperValu Fresh Rosemary
    leaves chopped
  • 2 sprigs SuperValu Fresh Thyme
    leaves chopped
  • 80 g SuperValu Mixed Baby Salad Leaves
  • 8 - SuperValu Radishes
  • 1 tbsp SuperValu Sunflower Oil
  • 100 g SuperValu Vine Cherry Tomatoes


  1. Preheat the barbecue to a medium heat.
  2. Combine 1 tablespoon of the balsamic vinegar with the garlic, thyme, rosemary and sunflower oil in a bowl. Add the steaks and apricots and coat them in the marinade. Cover the bowl and marinate for 30 minutes at room temperature or in the fridge for longer.
  3. To prepare the salad, slice the avocado and squeeze a little lime juice over it to prevent it from discolouring. Transfer to a large bowl and add the cherry tomatoes, red onion, shallot, radishes, cucumber and salad leaves. Gently toss to combine, then drizzle with the extra virgin olive oil and the remaining 2 tablespoons of balsamic vinegar and season with salt and pepper.
  4. Place the steaks and apricots on the barbecue. Cook for 2 to 3 minutes on each side for medium, depending on how thick the steaks are. Remove from the heat and set the beef aside to rest for 2 to 3 minutes. Slice and serve immediately with the avocado and red onion salad. 

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