Kerry McClure – Practical Wellness
June 5, 2015
Here is another really great summer salad to add to your repertoire of “nutrient dense”, creative, “outside-the-box” salads….
Salads are a delicious way to enjoy a few servings of veggies in just one meal. Plus, you can prepare a large bowl of the recipe, leave the dressing on the side and enjoy leftovers for lunch the following day.
To make this salad use 1 cup of mixed greens as a base — dark leafy greens are one of the best ways to get phytonutrients and lots of fiber.
To jazz up the greens, add finely chopped purple cabbage, carrots thinly sliced, fresh parsley, and chives. On top of the veggies, this salad is loaded with healthy fats from pistachios, sunflower seeds, and avocado. Enjoy the contrast between the creamy texture of the avocado and the crunchy texture of the nuts and seeds.
Pistachio Avocado Salad with Balsamic Honey Dressing
Serves 4
Ingredients:
1 Tbsp. extra-virgin olive oil
1 Tbsp. Dijon mustard
1 tsp. organic balsamic vinegar
1 tsp. organic, raw honey
1 Tbsp. freshly squeezed lemon juice
1/4 tsp. sea salt
1/4 tsp. pepper
1 large organic ripe avocado, peeled, pitted and thinly sliced
2 cups organic purple cabbage, finely chopped
1 cup mixed greens
2 large organic carrots, peeled and julienned
1/4 cup finely chopped fresh parsley leaves
6 fresh chives, finely chopped
2 Tbsp. raw sunflower seeds
2 Tbsp. raw pistachios, shelled
Directions:
In a small bowl, whisk olive oil, Dijon, balsamic vinegar, honey, lemon juice, sea salt and pepper.
In another bowl, combine avocado, cabbage, mixed greens, carrot, parsley, chives, sunflower seeds and pistachios.
Drizzle salad with dressing; gently toss to coat.
Source of Inspiration:
http://www.drfranklipman.com/pistachio-avocado-salad-with-…/
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