Green Salad Recipe with Avocado + Pistachios

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This Green Salad Recipe with Avocado + Pistachios is simply amazing! It's supercharged with good for you ingredients and is part of a collection of recipes gifted to my son from his girlfriend last Christmas. This green salad recipe was created by two members of his girlfriend's family, Kate and Adam Reinhard.

This Green Salad Recipe with Avocado + Pistachios is simply amazing! It’s supercharged with good for you ingredients and is part of a collection of food recipes gifted to my son, Cody, from his girlfriend this past Christmas.

This Green Salad Recipe with Avocado + Pistachios is simply amazing! It's supercharged with good for you ingredients and is part of a collection of recipes gifted to my son, Cody, from his girlfriend last Christmas. This green salad recipe was created by two members of Cody's girlfriend's family, Kate and Adam Reinhard, and part of a compilation of original recipes they added to his own unique recipe book.

This green salad recipe was created by two members of Cody’s girlfriend’s family, Kate and Adam Reinhard, and part of a compilation of original recipes they added to his own unique recipe book.

Mother's Day flowers picked from the garden.

Cody made this green salad recipe for me and my mother for Mother’s Day on Sunday along with the most amazing Szechuan Beef with Zoodles, or zucchini noodles.

Szechuan Beef Zoodles Recipe from Kathy's Kitchen

Cody used this Szechuan Beef Zoodles Recipe from Kathy’s Kitchen. It was absolutely to die for and I highly recommend this recipe as well.

Cody cooking a Szechuan Beef Zoodles Recipe from Kathy's Kitchen

Keep reading for the Green Salad Recipe with Avocado + Pistachios. This green salad recipe is meant to be served as a full meal so it’s a great treat for vegetarians. Alternately, it can also serve 4-6 people as a side dish. I hope you enjoy it as much as I did!

This Green Salad Recipe with Avocado + Pistachios is simply amazing! It's supercharged with good for you ingredients and is part of a collection of food recipes gifted to my son, Cody, from his girlfriend this past Christmas.

Green Salad Recipe with Avocado + Pistachios

by Kate + Adam Reinard

Ingredients:

3 scallions
1 small cucumber
1 green pear
2 stalks celery
1 avocado
1/4 cup pistachios
1/4 cup fresh basil
1 cup shelled edamame beans
juice of 1-2 limes
2 Tablespoons olive oil
salt and pepper to taste

Directions:

Chop the scallions, cucumber, pear, celery, avocado, pistachios and basil and combine in a large bowl.

Mix in the edamame bean then dress the salad with the juice from the lime(s), olive oil and salt and pepper to taste.

Enjoy! Leftovers will keep in the refrigerator until the next day.

A side note on this one. This green salad recipe is absolutely divine as is. However, I would use 1/2 cup of pistachios the next time around to ensure I get a pistachio in every bite as the nuts add a fantastic flavor zing to this dish.

You must try this delicious Black Bean Dip Recipe for your next party! It's so simple to make. Just mix it all together the night before, refrigerate overnight and serve the next day!

If you like this green salad recipe, then you may also like my Black Bean Dip Recipe as well as my summer inspired Rooibos Peach Tea Rum Punch Recipe. Also be sure to follow my Recipes Pinterest board for more great dinner and salad recipe ideas.

And don’t forget you can you can find & follow me on Pinterest,  G+,  Tumblr,  Facebook,  Twitter,  Blog Lovin’, and Instagram. Or sign up to receive new posts from Soap Deli News blog to your email via FeedBurner so you never miss a post.


Blog posts may contain affiliate links for which I receive a small commission when you make a purchase. Full disclosure can be found here.

Blue Cheese and Bacon Arugula Salad Recipe

Disclosure: Blog posts may contain affiliate links for which I receive a small commission when you make a purchase. Full disclosure can be found here.

Blue Cheese and Bacon Arugula Salad Recipe

This homemade blue cheese and bacon arugula salad recipe is one of my favorites! I can literally eat this salad for lunch every day of the week without tiring of it. It’s basically a spin off a blueberry and bacon arugula salad recipe at one of my favorite restaurants. However, as I am unable to find a blueberry vinaigrette anywhere and am not talented enough in the food department to make my own, I used a raspberry vinaigrette instead.

This recipe is also great with a mix of power greens – and I do eat it both ways depending what’s on sale – but I love the mustard like taste of baby arugula without any other greens or lettuces.

Homemade Blue Cheese and Bacon Arugula Salad Recipe

To create this Blue Cheese and Bacon Arugula Salad Recipe simply fill a bowl with organic baby arugula and top with real bacon bits – preferably you’ve made them yourself – blue cheese, and just enough raspberry vinaigrette to lightly coat all of the arugula. I typically combine the ingredients in a plastic bowl with a lid and shake to coat. Remember less is more when adding the vinaigrette. Depending on the size of your salad you’ll likely only need one to two tablespoons of vinaigrette.

Now that your salad is made, enjoy!

For more food recipes be sure to follow my Recipe Pinterest Board as well as my Divine Desserts Pinterest Board.


Blog posts may contain affiliate links for which I receive a small commission when you make a purchase. Full disclosure can be found here.

DIY Easter Chicks

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Easter is this coming Sunday! So why not make Easter dinner extra special this year by crafting up some Easter chicks with the kids for your family meal? These Easter chicks are made from mashed potatoes and are both fun to make and fun to eat for the entire family! Just follow the tutorial below. It’s been graciously provided by guest blogger, Melike, of A Cup of Sparkle Blog. Be sure to visit Melike’s blog for other great diy projects and food recipes as well as check out her handmade shop, A Cup of Sparkle, for beautiful, handmade jewelry and accessories.

Easter Chicks: Fun cooking activity for kids and adults

I have a fun cooking tutorial today for you in preparation for Easter, made of potatoes. Are you ready to make the cutest chicks you ever seen? I have to warn you beforehand though. You will have hard time eating them afterwards 🙂

Here is what you need: Potato, pepper, salt, carrot, butter, lettuce

Step 1: Boil and then, mash potatoes – I didn’t use milk to make it easy to roll later.
Add desired amount of salt, ground pepper and butter while meshing the potatoes
Step 2: Roll two different sizes of balls from mashed potatoes: one for the body and one for the head of the chicks.
Step 3: Put the head on the body and shape the chicks with your hand — this is where creativity kicks in! Just have fun using your fingers…
Step 4: Cut the carrots to make the mouth of the chics. You can have the mouth open and closed. It is a bit simpler to make it closed. Tomatoes also work well instead of carrots.
Step 5: Use ungrounded pepper for eyes or small pieces of black olives
Step 6: Now, it is time to decorate your serving plate. You can cut lettuce, or use any other green vegetables you have to make it look like grass. Place your chicks on top of the greens…
WA-LA …it is time to serve your meshed potatoes! It will make an awesome Easter dish that you can prepare with kids. It will also make a great appetizer for any lunch or dinner party.
What will you be doing special for Easter this year?

Blog posts may contain affiliate links for which I receive a small commission when you make a purchase. Full disclosure can be found here.