Pistachio Green Goddess Salad

Discover the refreshing crunch and creamy richness of this Pistachio Green Goddess Salad. This vibrant dish reimagines the classic green goddess dressing by using unsalted pistachios for a nutty, velvety texture that perfectly complements a bed of fresh romaine and baby spinach. Topped with spiced, oven-roasted chickpeas and buttery avocado, it’s a wholesome meal that’s as satisfying as it is colorful.

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What makes this salad truly stand out is the balance of fresh herbs like basil, parsley, and tarragon. These aromatics, when blended with the healthy fats from pistachios and olive oil, create a dressing that is both bright and indulgent. Whether served as a light lunch or a sophisticated side, this salad is a celebration of fresh, seasonal ingredients.

Ingredients

Salad

• 4 cups chopped romaine lettuce
• 2 cups baby spinach, roughly chopped
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 1 large ripe avocado, diced
• 1/4 cup fresh chives, sliced

Crispy Chickpeas

• 1 can (15 oz/425 g) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp salt

Pistachio Green Goddess Dressing

• 1/2 cup unsalted shelled pistachios
• 1/2 cup Greek yogurt (or dairy-free alternative)
• 1/4 cup fresh parsley leaves
• 1/4 cup fresh basil leaves
• 2 tbsp fresh tarragon leaves
• 2 tbsp fresh lemon juice
• 1 small garlic clove
• 2 tbsp olive oil
• 2 tbsp water (plus more as needed)
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Prepare the crispy chickpeas

Preheat the oven to 400°F (200°C). Pat the chickpeas dry with a paper towel. Toss with olive oil, smoked paprika, garlic powder, and salt. Spread on a baking sheet and roast for 20 minutes, shaking halfway, until golden and crisp. Let cool.

2. Make the pistachio dressing

In a food processor, blend pistachios until finely chopped. Add Greek yogurt, parsley, basil, tarragon, lemon juice, garlic, olive oil, water, salt, and pepper. Blend until creamy and smooth, adding more water for desired consistency. Taste and adjust seasoning as needed.

3. Assemble the salad

In a large bowl, combine romaine, spinach, cucumber, cherry tomatoes, and chives. Drizzle with pistachio dressing and toss to coat.

4. Serve

Top with diced avocado and crispy chickpeas. Serve immediately.

Zusatztipps für die Zubereitung

To achieve the best texture, ensure you use a sharp knife for dicing the vegetables and a food processor or blender to get the pistachio dressing perfectly smooth. Always pat the chickpeas completely dry before roasting to ensure they become golden and crisp on the baking sheet.

Varianten und Anpassungen

For a vegan version, use a dairy-free yogurt in the dressing. If you prefer a different nut or need a nut-free option, you can swap pistachios for cashews or roasted sunflower seeds. For an extra boost of protein, consider adding grilled chicken or shrimp to the salad.

Serviervorschläge

This salad pairs beautifully with a crisp glass of Sauvignon Blanc or a refreshing sparkling water with lemon. It is best served immediately after assembly to maintain the crispness of the greens and the crunch of the chickpeas.

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With 350 calories and 11 grams of protein per serving, this Pistachio Green Goddess Salad is a nutritious and flavorful way to enjoy your greens. Enjoy the perfect harmony of fresh herbs and nutty creaminess in every bite.

Recipe FAQs

→ How do you make the chickpeas crispy?

Drain and rinse chickpeas, toss with olive oil and spices, then roast at 400°F for 20 minutes until golden and crunchy.

→ Can I substitute pistachios in the dressing?

Yes, roasted sunflower seeds or cashews can be used for a similar texture and flavor.

→ What dairy-free options work for the creamy dressing?

Plant-based yogurts like coconut or almond work well to maintain creaminess without dairy.

→ How should I store leftovers?

Keep dressing separate and store greens and toppings in airtight containers in the refrigerator for up to two days.

→ Which herbs are featured in the pistachio dressing?

Fresh parsley, basil, and tarragon combine with lemon and garlic to provide a bright and herbaceous flavor.