Let’s just say “YUM,YUM, YUM!” on this one. I don’t use lots of pistachios, not sure why, but adding these to this salad, seems like the key, since all the ingredients are pretty standard in a Mediterranean salad. There are many delicious salads with similar ingredients, such as Tabbouli, Green Salad, Feta & Watermelon Salad, my Grain Salad in my book, just to name a few. When you find a few that you like, maybe you keep them on rotation for your “salad of the week” rotation. You know the routine, make it at the beginning of the week, to go along with your Monday night dinner as a dinner salad, and make enough so you have it on hand for a few days in the fridge for lunches, snacks and your salad for dinner. As I often say, make good food often (and large enough quantities) and you’ll always have something good to eat in your fridge…here you go!
Mediterranean Salad with Pistachios
Ingredients
-1 cup cooked Quinoa (I used a blend of red and white)
-1cucumber seeded and and chopped
-1/2 cup fresh Parsley
-1/2 cup fresh mint chopped
-1/2 cup red onion chopped
-1/2 cup salted pistachios, I prefer them whole but you may want to chop
-1 can chickpeas drained and rinsed
-1/2 cup Feta cheese cut into small cubes
Dressing
-Juice of 1 lemon (approximately 1/4 cup
-1/4 cup extra virgin olive oil
-sea salt and freshly ground black pepper to taste
Method
1. Place all ingredients for salad in a large mixing bowl and mix with tongs.
2. In a large measuring cup, with a fork or mini whisk, blend dressing ingredients.
3. Pour dressing onto salad and toss with tongs. Store in fridge.
