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Easy Pistachio Kale crunch salad

Pistachio Kale Crunch Salad

5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Author: Shashi
In this Pistachio Kale Crunch Salad recipe, spiced and roasted pistachios are tossed with kale and other veggies such as cucumber, avocado, celery, jalapeno, and cabbage. This refreshing salad is served drizzled with a simple lime vinaigrette.

Ingredients

For the Homemade Roasted Pistachios:

For the Salad:

  • 2 cups Curly Kale
  • 1/2 an Orange Bell Pepper and 1/2 a Red Bell Pepper
  • 1 Jalapeno
  • 1/3 cup cabbage
  • 1/2 Cucumber
  • 1 Tomato
  • 2 stalks celery
  • 1 avocado
  • 3 tbsp. fresh parsley

For the Lime Vinaigrette:

  • 1 tbsp. lime juice
  • 1 tbsp. red wine vinegar
  • 1 tbsp. avocado oil
  • 1/2 tsp Italian seasoning
  • 1/2 tsp salt
US Customary - Metric

Instructions

  • Gather all the ingredients.
  • If you are making the roasted pistachios at home, start by preheating the oven to 350 degrees Fahrenheit/176 Dgrees Celcius.
  • While the oven is preheating, place the pistachios on a parchment-lined baking tray, lightly spray them with a bit of cooking oil, and sprinkle the smoked paprika, coriander powder, and red chili powder on top of them.
  • Using a spoon, toss the pistachios around in the spices so they are evenly coated.
  • Then place them in the oven to roast for 10 minutes at 350 degrees F.
  • Remove the pistachios from the oven and set them aside.
  • Wash the veggies, the kale, orange and yellow bell peppers, jalapeno, cabbage, cucumber, tomatoes, celery, avocado, and parsley, and chop them all up.
  • Then, place all the chopped veggies in a large bowl.
  • Add the roasted pistachios to the bowl as well.
  • Then make the lime vinaigrette. Add the lime juice, red wine vinegar, avocado oil, Italian seasoning, and salt in a small bowl and whisk the ingredients together. When they are well combined, drizzle the lime vinaigrette over the vegetables and roasted pistachios in the bowl. Using some salad tongs, gently toss all the ingredients together well, and enjoy.

Notes

  • Chop all your ingredients well. The finer each is chopped, the better the chance that each forkful will have a bit of everything on it. 
  • If you plan to have leftovers of this salad, I would strongly suggest that after the vegetables are chopped and combined and before the vinaigrette is drizzled on, you separate a portion of the veggies and place them in an airtight container and place the container in the fridge. Then, store some lime vinagrette in another small container separately to enjoy with the leftover salad.

Nutrition

Calories: 318kcal | Carbohydrates: 19g | Protein: 9g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Sodium: 385mg | Potassium: 861mg | Fiber: 9g | Sugar: 5g | Vitamin A: 3365IU | Vitamin C: 59mg | Calcium: 102mg | Iron: 3mg
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