Spiced Pistachio Cucumber Salad
Yields: 4 side servings
Pistachios
- ¼ cup (30g) raw pistachios
- 1 teaspoon (2g) coriander seeds
- 1 teaspoon (4g) raw sesame seeds
- ⅛ teaspoon ground cinnamon
- ½ teaspoon PRMRY Enhance extra virgin olive oil
- ½ teaspoon Just Pomegranate Molasses
- ¼ teaspoon kosher salt
Salad
- 1 medium cucumber, about 12oz (340g)
- 1 cup (14g) microgreens or chopped greens
Dressing
- 2 tablespoons PRMRY Enhance extra virgin olive oil
- 2 tablespoons Just Pomegranate Molasses
- 2 teaspoons champagne vinegar
- ¼ teaspoon kosher salt
Preheat your oven to 325˚F. Roughly chop the pistachios and place on a baking tray covered with parchment. Crack the coriander seeds using a mortar/pestle and add to the pistachios along with the sesame seeds, cinnamon, oil, pomegranate molasses, and salt. Toss until everything is well combined. Bake for 10-12 minutes, until the mixture is golden. Remove and let cool.
While the pistachio mix is baking, give the cucumber a good scrub and cut into half-moon slices. Place in a bowl. Whisk together the ingredients for the dressing and pour over the cucumber. Let the cucumber sit for about 10 minutes in the dressing.
To assemble, pour off the dressing from the cucumbers and reserve, then add in the microgreens and half the pistachio mix. Drizzle a bit of the reserved dressing over and toss. Finish with the remaining pistachio mix and serve.
Notes
- If you do not have a mortar/pestle, place in a ziplock back and use a rolling pin to crush.
- You can deseed and peel the cucumber but it’s not necessary.
Recipe and photo by Erin Alderson