Spring Salad With Dried Cranberries, Pistachios and Olives |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 2 |
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This is what I came up with today. You can use any nut in place of the pistachios, but I found the taste of the raw pistachios very pleasant in this combonation. Also you can use any kind of green leaf salad. For the olives I used green olives stuffed with almonds. Cooking time actually is part of the preparation time because there is no cooking ... Ingredients:
2 cups lettuce, shredded |
4 tomatoes |
1/2 avocado |
2 tablespoons pistachios, raw |
2 tablespoons dried cranberries |
6 green olives, pitted |
1 tablespoon cider vinegar |
1/2 tablespoon lemon juice |
1 teaspoon honey |
1 tablespoon olive oil |
1 tablespoon flax seed oil |
1/4 teaspoon cumin, ground |
salt, to taste |
pepper, to taste |
Directions:
1. Combine honey, cider vinegar, lemon juice, cumin, salt and pepper until smooth.
2. Add oils and stir until completely emulsified.
3. Finely chop olives.
4. Cut avocado and tomatoes into small cubes, add to the dressing, then add shredded lettuce (or whatever green you use).
5. Add chopped olives, pistachios and cranberries and mix well.
6. Serve and enjoy!
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