Cherry Pistachio Salad
Cherry Pistachio Salad Recipe
A lil’ bit different
Ok, so this is a little bit different - but hear me out. Before tomatoes come into season, I am always looking for juicy little globes to use as contrast on plates of chicken or veggies fresh off the grill. In walks cherries. Might seem a bit unexpected, but tossed in a good vinaigrette, with a lil’ bit of spice, and topped with the crushed roasted pistachios… I think this one might surprise you.
Ingredients
Cherries | pitted and halved
Pistachios | toasted and chopped
fresh herbs | ex: basil, tarragon, green onions… finely chopped
Optional:
Chili Powder | to taste
Vinaigrette
2 tablespoons Apple Cider Vinegar
1 tablespoon Olive oil
salt | to taste
Instructions
Step One
Toast your pistachios. Meanwhile, pit and half your cherries. When your pistachios have finished, give them a nice chop.
Step Two
Make your vinaigrette by adding all of the ingredients to a mason jar, put the lid on, and give it a good shake until it emulsifies.
Step Three
Combine all your ingredients and toss in the vinaigrette. Taste. Adjust seasonings. Serve. Enjoy.
Hi Friends!
I am Rachel Kulchin, the passionate force behind the Blue Heron Project! As a dedicated Backyard Farmer, I am on a heartfelt mission to rekindle your connection with the garden.
Firmly rooted in the belief of savoring the flavors of seasonal and sustainable eating, I am dedicated to empowering you with the liberating experience of reclaiming control over your own food.
Join me on this authentic and exciting adventure towards a more connected and sustainable garden-to-table lifestyle.