Lunch
Sweet and Salty Viral Date and Pistachio Salad
Ingredients
• 1 head of lettuce or any bagged greens you like — I use a mix of arugula, romaine, and red leaf
• 2–3 dates, pits removed, finely chopped
• 4 large green olives, sliced into half moons
• 1 organic Persian cucumber, diced
• 1 handful of shelled pistachios, roughly chopped and toasted in a dry pan until fragrant
• Salt and pepper to taste
Dressing
• 4 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon maple syrup
• 1 teaspoon dry Italian herbs
• 1 teaspoon mustard (honey or Dijon)
Instructions
1. Wash and chop salad greens (if not using triple-washed bagged greens).
2. Remove pits from dates and chop into small bite-sized pieces. Spread evenly over the salad.
3. Cut olives in half and slice into half-moon shapes. Spread evenly over the salad.
4. Cut the cucumber in half, then in half again lengthwise, and dice into bite-sized pieces. Spread over the salad.
5. Make the dressing by combining all dressing ingredients in a jar, then cover and shake vigorously (or use a handheld whisk for a creamier dressing).
6. Pour the desired amount of dressing over the salad and toss. Add chopped pistachios right before serving.
7. Taste, add salt and pepper if desired, and enjoy!