🥘 Ingredients
- roasted ¼ cup
- Persian cucumbers or small-medium English cucumbers ½
- soft salad greens of choice 5 oz
- Best
- Best-quality red wine
- Sea
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Storage: This salad is best fresh; only make as much as you can eat. Nutrition boost: For extra veggies, mix in halved cherry tomatoes, chopped red/yellow/orange bell pepper, or thinly sliced radishes. Almost any fresh crunchy veggie will work well here, so feel free to get creative. For more protein, top with defrosted edamame.
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1Gather: roasted , Persian cucumbers or small-medium English cucumbers , soft salad greens of choice , Best -quality extra virgin olive oil, Best-quality red wine , Sea salt or kosher salt and freshly cracked black pepper.
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2Roughly chop the pistachios (keep seeds whole). Slice the cucumber(s) into half moons.
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3Add your salad greens to a large bowl. Drizzle the greens with the olive oil and vinegar (about a 2:1 ratio) and season with a pinch or two of salt and pepper. Toss to coat with your hands or tongs until well-dressed to your liking.
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4Fold in the cucumber and pistachios. Season to taste with more salt and pepper as desired.