Strawberry and pistachio salad with mint vinaigrette

Jazzing up a salad for spring entertaining is as easy as adding a few special ingredients, like toasted pistachio nuts and sliced strawberries.  The mint vinaigrette gives the salad a fresh taste, and the strawberries and nuts provide great contrast in texture and flavor.  I love to serve this salad as part of a brunch menu.  I usually make extra dressing so I have it for a quick weeknight meal.  Add roasted or grilled chicken to this salad and you have yourself a healthy lunch or dinner.

This salad travels well if the ingredients are kept separate and tossed together when ready to serve.

Pistachio & Strawberry Salad with Mint Vinaigrette

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: About 4 servings

Pistachio & Strawberry Salad with Mint Vinaigrette


  • 1/4 C. shelled pistachios, toasted
  • 1/2 C. strawberries, sliced
  • 5 oz mesclun salad or baby romaine salad mix
  • 1/2 C. mint vinaigrette (recipe below)
  • For the mint vinaigrette:
  • 1/2 cup olive oil
  • 1/2 cup mint leaves, tightly packed
  • 1/4 cup white wine vinegar
  • 1 Tbs. Dijon mustard
  • 1 Tbs. honey (or agave nectar)
  • 1/8 tsp. kosher salt
  • fresh ground pepper, to taste
  • In a large food processor, blend the oil and mint until well combined. Add the remaining ingredients and blend until fully combined.
  • Toss salad ingredients with dressing in a large salad bowl. Serve immediately.


Maked about 1 cup of dressing and can be stored for up to 3 days in the fridge (bring to room temp before serving).