the green salad with pistachio lime pesto

This super crunchy, fresh green salad is the first in a salad series I’m working on. The Green Salad with Pistachio Lime Pesto was the perfect meal after completing a five-day juice fast. And, after not eating all week, it was the best thing I’d ever eaten.                                            

There’s a long list of green veggies you could add. I didn’t want a long, long list of ingredients though so I focused on texture & flavor. I started with this basket of green goodies:

Then I added a green dressing. Being a basil lover, pesto was the direction I had to go. Pistachio nuts were added instead of pine nuts. Pistachios thanks to their vibrant hue, fitted the theme of the salad perfectly. A word of advice, maybe you’d consider spending a couple of extra bucks & buy them already shelled. For cooking this is a really good idea, because it’s hard to shell pistachios & not eat them all. Speaking from experience .

If you didn’t follow my juice fast on Instagram or Facebook, you might wonder why would I put myself through something like that. I won’t lie, it wasn’t easy but I’d been sick with a horrible respiratory infection for a month & took a plethora of prescription & over-the-counter medications & needed to get all that crap out of my system. Five days of nothing but mainly veggie juices & I not only lost just over nine pounds but I feel so much better. If you think you can do it, try it. Even three days will have your head feeling clearer, your body lighter. You’ll feel vibrant, healthy & alive!! 

You don’t need to have endured five days of not eating solid food though to enjoy this bowl of life-giving goodness. Have a big bowl on its own or serve it up alongside a nice juicy steak, maybe some breaded chicken or throw some some spicy, stir-fried shrimp on top. Whatever way you choose to eat it, I hope you enjoy it as much as I did. Until next time, xo


The Green Salad with Pistachio Lime Pesto

Serves 2 to 4

8 oz (226g) sugar snap peas

1 romaine lettuce, shredded

2 cups baby spinach leaves

2 small cucumbers, thinly sliced

1 to 2 jalapenos, thinly sliced

1 green apple, thinly sliced

8 green onions, thinly sliced

1 avocado, sliced

1/3 cup coarsely chopped shelled pistachio nuts


1/2 cup packed basil leaves

1/2 cup finely grated parmesan cheese

1/3 cup olive oil

3 tablespoons lime juice

3 tablespoons water

1 garlic clove

salt & freshly pepper

To make the pesto: Place all ingredients in a blender; blend until smooth. Add a little extra water or lime juice if the dressing is too thick.

Bring a small saucepan of salted water to the boil. Throw in the sugar snap peas; simmer 1 minute. Drain peas & place in a bowl of iced water. Let stand 5 minutes; drain.

Arrange lettuce, spinach, cucumbers, jalapeno, apple slices, sugar snap peas, green onions, avocado & nuts. Drizzle with dressing. 


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