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  • Rebecca Washuta

Raspberry Pistachio Salad (vegan & gluten free)

This crisp and colorful summer salad will make the perfect addition to any Labor Day Weekend BBQ!  It's a great balance of sweet and savory, and has just the right crunch.  



Raspberries are high in vitamin C and fiber and also contain powerful antioxidants called anthocyanidins. These phytonutrients have anti-inflammatory effects within the body, and have even been shown to inhibit the growth of cancer cells in laboratory studies. 



Pistachios are high in the carotenoids lutein and beta-carotene which support eye health.  Additionally, these little guys have even been shown to effectively lower LDL ("bad") cholesterol.  So go nuts  :)



Ingredients


Salad

  • 8oz arugula

  • 1 cucumber sliced then quartered

  • 1/4 red onion sliced thinly

  • 1½ cups raspberries

  • 1/2 cup pistachios shelled

Dressing

  • 1/2 cup extra virgin olive oil

  • 2 tablespoons balsamic vinegar

  • salt and pepper to taste

Directions

  • Mix all ingredients into large salad bowl

  • Whisk olive oil, balsamic vinegar, salt and pepper in small bowl until well combined

  • Pour over salad and toss to coat

  • Enjoy!


Makes 4 servings.


Nutritional Info (per serving) – Calories 361, Total Fat 33g, Saturated Fat 4.6g, Total Carbohydrates 15.9g, Fiber 6.1g, Total Sugar 6.3g, Protein 5.9g