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
PISTACHIO LIME PESTO
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.