Radicchio Orange Pistachio Salad
By Chloe MartinThis radicchio salad with oranges and pistachios is a fresh, colorful combination of flavors and textures. A bed of crisp radicchio and romaine compliments the pops of bright, refreshing citrus and nutty roasted pistachios. Topped with creamy avocado, vegan parmesan, and white wine vinaigrette to tie it all together.
Ingredients
- ½ small head of radicchio
- 1 large head of romaine lettuce cut into thin strips
- 4 clementines zested, peeled, and segmented (or navel oranges)
- 2 large ripe avocados pitted, scooped, and chopped
- ½ cup roasted salted pistachios chopped
- ¼ cup grated vegan parmesan cheese
White Wine Vinaigrette Dressing
- ½ cup extra virgin olive oil
- ¼ cup white wine vinegar
- 2 tablespoons maple syrup (or agave)
- 2 teaspoons dijon mustard
- 2 teaspoons orange zest (from the clementines)
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
Instructions
- Core the radicchio and separate the leaves. Cut the leaves into thin strips.Tip: To reduce bitterness, soak the cut radicchio leaves in a bowl of ice water for 30 minutes, then dry before assembling the salad.
- In a large bowl, add the radicchio, romaine lettuce strips, clementine segments, chopped avocados, and chopped pistachios. Gently toss to combine.
- In a small bowl or jar, whisk or stir together all dressing ingredients. Adjust salt and pepper to taste.
- Toss the dressing with the salad or drizzle over each serving. Finish with a sprinkle of vegan parmesan cheese.
Notes
Storage: Store leftover salad in an airtight container in the fridge for up to 3-4 days, and store the dressing in an airtight container or jar in the fridge for up to 10 days. Keep the pistachios and dressing separate from the salad.
Did you make this recipe?Leave a comment below and tag @chloescreativekitchen!