Captain, er, chef Sam Talbot at the helm of The Surf Lodge kitchen in Montauk, New York, shared this breezy apricot salad with honeycomb and mint. A few bites will send you sailing into deliciousness.
Apricot Salad with Honeycomb and Mint
2 pt. apricots, pitted and sliced
1 c. strawberries, quartered
2 tsp. Truvia
2 grapefruits, zested, juiced, and segmented
½ c. mint, chopped
2 c. organic Greek yogurt
4 tsp. honeycomb
1. In a medium bowl, very lightly mix apricots, strawberries, Truvia, and all grapefruit parts using a rubber spatula.
2. Add mint; gently toss until well distributed.
3. To serve, scoop ½ c. yogurt into a bowl, add fruit mixture, and top with a tsp. of honeycomb.
Photo: ZenShui / Laurence Mouton / Getty Images
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