Superfood Recipe: Strawberry-Pistachio Salad

Strawberry-Pistachio Salad

We love the flavor, color, and texture that strawberries bring to this salad, while grains and pistachios offer an irresistible blend of chewy and crunchy. 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. Ready In: 10 minutes

INGREDIENTS, Makes 2 main courses or 4 appetizer salads:

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

For recipe instructions please visit Forks Over Knives:

Recipe from vegan ultramarathoner Matt Frazier and health coach Stepfanie Romine’s new cookbook The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts and the Rest of Your Life © Matt Frazier and Stepfanie Romine, 2017. Reprinted and adapted by permission of the publisher, The Experiment. Available wherever books are sold.

Photo by LA Food Photography.

Related posts

Leave a Comment