Spring Salad With Dried Cranberries, Pistachios and Olives

Submitted by Mia in Germany

"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 ..."

 

• Ready In: 15mins
• Ingredients: 14
• Serves: 2

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!

Reviews

[Artandkitchen]

My son said that this is a very special salad! We all liked it very much! Instead of lettuche I used young sald leaves and I reserved the some cherry tomatoes (instead of normal tomatoes) and olives for decoration. The flavor was fantastick and the cranberries + pistachio gave a wonderful texture. Thanks Mia for this great recipe

 

[Linky]

Very easy and delicious salad. I did make a few substitutes that did not greatly alter the final result - I used up my avocado before I remembered I wanted to use 1/2 of it for this salad, so I subbed mushrooms (similar texture). Also, no pistachios so subbed slivered almonds. I loved the hint of cumin in the dressing. Thanks, Mia!