Strawberry Avocado Salad with Pistachio Crunch
For the Pistachio Crunch
Preheat oven to 300°. In a small bowl, toss pistachios with oil. Spread in a single layer on a rimmed baking sheet. Roast until almost dry, about 15- 20 minutes.
Meanwhile, mix cinnamon, nutmeg, allspice, cayenne and sea salt in a medium bowl. Drizzle maple syrup over pistachios and stir well to coat. Transfer to spice mixture bowl and toss to coat. Return pistachios to baking sheet and roast until dry, about 15 minutes, being careful not to let them burn. Set aside to let cool completely before serving.
For the Salad
In a large bowl, gently toss salad greens with lemon juice, olive oil and sea salt. Divide among 4 individual salad plates or bowls. Divide remaining ingredients 4 ways and sprinkle evenly, first the quinoa over the lettuce followed with sea salt and pepper to taste. Drizzle with balsamic dressing and top with pistachio crunch. Serve.
In Your Glass
The beauty of wine is that you’re never done exploring and coming across delicious new finds. With this salad I reach into our wine collection for something light and crisp with good acid but isn’t not too big. To me the strawberry element here with the rich nuttiness of the pistachios offer a long list of dance partners. Doug and I have enjoyed it with Chablis, Albariño, and Champagne — always a favorite at our house. In the Shafer portfolio, Red Shoulder Ranch Chardonnay is a natural in our glass for this one.