Strawberry Salad with Pistachios, Shallots and Pistachio Pesto Vinaigrette
This was our delicious lunch yesterday. I’d just bought organic strawberries, had leftover pistachio pesto in the fridge from the night before, lots of freshly washed greens and shallots from the farmers market. So I was like, “Lets put it all together on one plate and see how it tastes.” It was amazingly delicious.
I try to make and enjoy at least one salad every day because so many people I know have been fighting cancer this year. I’m very sad to say that 4 of them lost the battle this summer. R.I.P. to my sweet and wonderful friends. Until we meet again. :(….
Organic vegetables are powerful cancer and disease fighters. http://www.nutrition-and-you.com/vegetable-nutrition.html
There’s a Hippocratic saying that I try to live by.
“Let food be thy medicine and medicine be thy food” ― Hippocrates
All the organic fruits and vegetables in this dish have powerful antioxidants and phytochemicals that are very good for your health.
To make the pistachio pesto: In a food processor, combine 1/2 cup pistachios, 1/2 cup parmesan cheese, 1 or 2 smashed garlic cloves, 2 cups fresh basil leaves, salt and pepper. Drizzle in 1/4 cup olive oil. Season with salt and pepper. (We served this with green beans and pasta for Sunday dinner.)
For the salad: Wash and spin salad greens, any kind. Wash and slice strawberries. Slice thin slivers of shallot. Mix 1 tblsp leftover pesto with 1 tblsp red wine vinegar and 1 tsp honey and drizzle over the salad. Garnish with pistachios and salt and pepper.
Yum! Stay healthy! Eat your greens!