Strawberry Pistachio Salad


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"Recipe source: Forks over Knives"

Serves | Prep Time | Cook Time

Why I Love This Recipe

Want to eat this strawberry pistachio salad for lunch all week? Keep the perishable ingredients (everything listed after the beans) separate, and build a fresh salad each day.


Ingredients You'll Need

¼ cup orange juice
2 tablespoons fresh lime juice (from about 1 lime)
¼ teaspoon sea salt
1/8 teaspoon freshly ground black pepper
½ small red onion, chopped or sliced
2 cups cooked grains (such as barley), cooled
2 cups strawberries, chopped
1½ cups cooked cannellini beans, or 1 (15-ounce) can cannellini beans, drained and rinsed
5 to 6 ounces mixed baby greens (about 6 cups)
½ cup chopped fresh cilantro
½ cup roasted, shelled pistachios, chopped
½ avocado, diced
High-quality balsamic vinegar


Directions

Combine the orange juice, lime juice, ¼ teaspoon sea salt, and 1/8 teaspoon pepper in a large bowl.
Toss the onions in the dressing; add the grains, strawberries, and beans and toss to combine.
Season with salt and pepper to taste. (At this point, the salad can be refrigerated until ready to serve, up to 1 day.)
Add the greens and cilantro and toss to combine.
Sprinkle with the pistachios, top with the avocado, and drizzle with the vinegar.
Serve.


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