Avocado Pistachio Salad with My Favorite Dressing

Everyone has a food that they could eat every single day and never get sick of it. Well mine is this salad. It's easy, sweet, salty, tart, creamy, crunchy, healthy, and fresh all in one!

Avocado Tips

To store half:  Keep the pit inside that half and wrap tightly in foil to keep it from browning.  You can also keep avocados from browning using lemon or lime juice.

To select the best avocado: Choose according to when you plan to eat it.  Within the next day or two- pick one that is slightly soft to the touch.  In a couple of days- grab one that is firm and let it sit on the countertop to ripen.  To stop an avocado from ripening, put it in the refrigerator.  Avocados are very versatile because you can control their ripening using your countertop and refrigerator.

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Avocado Pistachio Salad with My Favorite Dressing

Serves 1

My favorite go-to salad. It's easy, sweet, salty, tart, creamy, crunchy, healthy, and fresh all in one!

Vinaigrette

1/2 cup good Extra Virgin Olive Oil*

1/4 cup White Wine Vinegar

2 Tablespoon Agave Nectar**

1 Tablespoons Water

1/2 teaspoon salt

Salad for One

2 big handfuls of Mixed Greens

1 Tablespoon Shelled Pistachios

1 Tablespoon Dried Cranberries

1/2 Avocado, cubed

1 Tablespoon good Shaved Parmesan

Instructions

Combine all dressing ingredients in a container and lightly shake until mixed. Assemble salad and drizzle dressing on top.

Notes

*When it comes to Extra Virgin Olive Oil, get the best stuff you can find for salad dressings.

**You could use honey instead of agave if that's what you already have.