Pistachio Oil and Meyer Lemon Dressed Greens with Strawberries, Goat Cheese, and Toasted Pistachios

4 from 3 votes

Pistachio Oil and Meyer Lemon Dressed Greens with Strawberries, Goat Cheese, and Toasted Pistachios

Dressing the greens with pistachio oil first ensures good flavor distribution. Citrus pairs nicely without overpowering the subtle flavor, especially when meyer lemons are used, which are slightly sweeter and more floral than standard lemons. Sliced strawberries add bright sweetness, goat cheese lends a mild and creamy tang, and toasted pistachios bring a crunch for textural contrast.

Course Salad, Side Dish

Cuisine American

Keyword dairy-free, easy, egg-free, lemon, nightshade-free, no-cook, pistachio, salad, side, strawberry, vegetarian

Prep Time 10

Total Time 10

Servings

Calories 381kcal

Author Jenny Ross

Ingredients

4 cups mixed greens of choice (photographed here are butter lettuce and radish micro greens)
2-4 tablespoons pistachio oil or as needed to evenly coat the greens, you can swap out for any oil you like
2 tablespoons Meyer lemon juice 1 lemon (if using a regular lemon, add a drop of stevia or touch of monk fruit to sweeten it a bit), or swap out for any vinegar you like
zest of 1 Meyer lemon
salt to taste
1/2 cup strawberries sliced thin, or other berry or pomegranate arils
1/2 cup mild goat cheese crumbled, substitute avocado for dairy-free
1/4 cup pistachios or sliced almonds toasted

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Instructions

Toss the mixed greens with pistachio oil in a large bowl using your hands until evenly coated. Add the lemon juice and toss again. Sprinkle with salt and lemon zest and toss again.
Plate the salad and top with remaining ingredients before serving.

Notes

I like to add a couple of soft boiled eggs and some prosciutto for a full but light meal.

Nutrition