Mango & Pistachio Salad

I received free samples of Wonderful Pistachios mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Wonderful Pistachios and am eligible to win prizes associated with the contest. I was not compensated for my time.

After that amazing Super Bowl win -FLY EAGLES FLY!- I’ve still got green on my mind. It’s early February but the outside temp. here in the Philadelphia (Eagles) area is 61 degrees. What better way to get your green on than with a salad sporting cucumber, avocado and those oh-so-delicious and healthy pistachio nuts?

Wonderful Pistachios are at the top of my healthy snack list for a lot of reasons. Besides being delicious, they are one of the highest protein and fiber, lowest calorie and fat snack nuts. That green hue you see (prior to toasting them as I did here) comes from antioxidants associated with reduced risk of many cancers. Research suggests (but does not prove) that eating 1.5 ounces of most nuts per day as part of a diet low in saturated fat and cholesterol may also reduce the risk of heart disease.

Pistachios are not only great for snacking, however. They’re great for baking, throwing in salads, grinding to encrust chicken and fish, using to make pesto  – the possibilities are endless! Let me know your favorite ways to eat pistachios. 

 

Mango & Pistachio Salad

Yield: 4 servings

1/4 recipe

367

Ingredients

  • 1.5 cups cubed Mango
  • 1.5 cups peeled and seeded cucumber, cut into 1-inch pieces
  • 1 medium avocado
  • 4 ounces Wonderful Pistachios, shelled, divided
  • 1 cardamom pod
  • 1/2 tsp. coriander seeds
  • 1/2 tsp. cumin seeds
  • 1 garlic clove, minced
  • 1/2 serrano pepper, minced
  • 1/3 cup fresh parsley, rinsed, dried and chopped
  • 1/3 cup fresh cilantro, rinsed, dried and chopped
  • 2 T. fresh lemon juice
  • 2 T. extra virgin olive oil, divided
  • salt to taste

Instructions

  1. Preheat oven to 350.
  2. Spread pistachios on a rimmed baking sheet or in a cast iron skillet and toast approximately 5-7 minutes. Let cool.
  3. Reserve one ounce nuts and set aside.Transfer 3 ounces toasted nuts to a bowl and toss with 1/2 T. olive oil and lightly sprinkle with salt. Set aside.
  4. In a small, dry skillet, toast the cardamom, coriander and cumin seeds over medium heat until lightly browned and fragrant - about 2 minutes. Remove the seeds from the cardamom pod then combine the toasted cardamom seeds, coriander seeds, cumin seeds and remaining one ounce toasted pistachios in a coffee grinder or mortar and pestle and grind to a fine powder.
  5. In a large bowl, whisk together 1.5 T. olive oil with 1.5 T. lemon juice, the toasted spice powder, the minced pepper, minced garlic, parsley and cilantro. Season with salt. Add the cucumber and toss. Set aside.
  6. Peel and pit the avocado and cut into 1-inch pieces. Add the mango and avocado to the bowl with the cucumber and mix to combine. Season with salt. Plate 4 servings and liberally sprinkle toasted pistachios over each plate.
http://colleengerg.com/mango-pistachio-salad/

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