Strawberry-Pistachio Salad

Name: Strawberry-Pistachio Salad
Prep time: 10 min
Total time: 10 min
Yield: Makes: 2 main course or 4 appetizer salads
Ingredients: High-quality balsamic vinegar; 1 tablespoon olive oil (OF: omit); 2 tablespoons fresh lime juice; ¼ cup (60 ml) orange juice; ½ avocado, diced; ½ cup (70 g) roasted, shelled pistachios, chopped; ½ cup (30 g) chopped cilantro; 2 cups (290 g) cooked grains, such as barley, cooled; 2 cups (1 pint/290 g) strawberries, hulled and chopped; 1½ cups (270 g) cooked cannellini beans, or one 15-ounce (425 g) can cannellini beans, drained and rinsed; One 5- to 6-ounce (140 to 170 g) container mixed baby greens; ½ small red onion, chopped or sliced; ⅛ teaspoon black pepper, plus more to taste; ¼ teaspoon salt, plus more to taste

Preparation info

Makes:
2
main course appetizer salads

Difficulty
Easy
Ready in
10 min

Appears in

The No Meat Athlete Cookbook

By Matt Frazier and Stepfanie Romine

Published 2021

About

Fruit is underutilized in salads, but we love the flavor, color, and texture strawberries provide. Grains and pistachios offer chewy and crunchy components to an otherwise delicate salad. Want to eat this for lunch all week? Keep the perishable ingredients (everything listed after the beans) separate, and build a fresh salad each day. You can use salted or unsalted pistachios. Celebrate the first bare-arms run of spring with this salad!

Ingredients

Lunch
Vegan

Ingredients

Method