Avocado, Pistachio and Goat Cheese Salad.
Creamy and smooth avocado, crunchy and salty pistachios, tart and soft goat cheese. Served atop greens – in this case watercress and baby kale. All topped with a toasted pumpkin seed vinaigrette. A satisfying combination that’s packed with healthy fats and protein.
I first tried this combo back at the end of February at the Partnership for a Healthier America conference. The folks from Avocados from Mexico were serving mini guac cups topped with all different toppings paired with carrot sticks. I had been working long shifts at the booth I was manning and was finally able to escape for 5 minutes to grab a snack/lunch/anything that would help power me through the day. I headed straight to the avocado booth and choose guac topped with pistachios and goat cheese. It was SO good and exactly what I needed to hold me over (and kept me sane) until dinner time.
I now love this new found combo and have been topping all sorts of greens with it. Because it’s packed with healthy fats, protein and fiber, it’s the perfect energizing lunch to satisfy hunger … and your taste buds.
Avocado, Goat Cheese and Pistachio Salad
Time: 5 minutes
• 3 cups baby kale
• 1 cup watercress
• 1 avocado, halved and pitted
• ½ cup crumbled goat cheese
• ¼ cup shelled, salted pistachios
• 2 Tbsp toasted pumpkin seed oil
• 2 Tbsp balsamic vinegar (your best)
• Pinch sugar
• Pinch salt and pepper
Divide baby kale and watercress onto two plates. Top each with half an avocado and equal amounts goat cheese and pistachios. Whisk together pumpkin seed oil, balsamic vinegar and a pinch of sugar, salt and pepper. Drizzle over salads. Serve.