Mesclun Salad with Crunchy Pistachios and Sweet Seasonal Rainier Cherries topped with an Avocado Crostini with our Bright Orange Ginger Vinaigrette

Ingredients … Serves 2
1 large handful of tender Mesclun
1 small handful of halved baby tomatoes
1/4 thin sliced medium red onion
1/4 cup raw unsalted Pistachios
1 sliced toasted or grilled ciabatta cut in half
1 avocado
1/4 thin sliced yellow pepper
8-10 Rainier Cherries

Ingredients for dressing..makes approx 3/4 cup
2 tbsp Rice wine Vinegar
1 Orange ..juice and zest
2 tbsp Agave Nectar
1 tbsp minced ginger
2 cloves minced garlic
5 tbsp extra virgin olive oil
1 small handful cilantro
1 tbsp Dijon mustard
salt and pepper to taste

Directions for salad…In a large bowl gently fold lettuce, tomatoes, onion and yellow pepper..spread avocado over toasted ciabatta and season with salt and pepper…arrange salad on a plate and sprinkle with pistachios and garnish the outer edge with cherries..place avocado crostini directly over the top…

Directions for Dressing…in a food processor combine all ingredients except olive oil and pulse to incorporate..while blade is running slowly add olive oil until blended..drizzle over salad and serve immediately !…Enjoy

Tips..regular cherries can be substituted as well as walnuts or pecans..add marinated baked tofu for additional protein..

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