Roasted Cherry and Avocado Salad with Rosemary, Hemp & Pistachios

I know. It’s been a week! I’d like to say I’ve been really busy doing something really interesting but really — I haven’t.

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Here’s my back-to-blog salad.

Roasted cherries with rosemary marry creamy avocado and crunchy pistachios in an arugula salad. I had to use dried because my plant died but I almost always use fresh — don’t skimp! Cherries are so good roasted. I am so impressed. These would be so good bursting on a flatbread with some ricotta and maybe some honey — mmm!

I tossed this salad in some fresh lemon juice and seasoned with a little pepper, and the rosemary of course, and it was perfect. Quick, easy, healthy and tasty.

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I have also tried every DIY-cherry-pit trick in the book (or on the web, rather) but I have found that simply squeezing the cherry halves it pretty perfectly. Then you just pick out the pit. You will have some red on your hands but it doesn’t stain.

Be sure to do this low inside a bowl though.. or you might find yourself explaining to your roommate why there is red splatter all over the kitchen.

I’ve seriously found a cherry splatter behind me after I made this salad. How does that even happen?

image But it is so worth it! If you haven’t tried hemp seeds before, you should give them a shot. They pack a lot of nutrition and they give salads a nutty texture and flavor, I love it. This would also be great with some grated or shaved pecorino cheese! If you’re a meat eater, add some prosciutto or grilled chicken. YUM.

I am still annoyed that there is dried rosemary here instead of fresh but I’m trying to let it go. Breathe.

#foodieproblems. Happy Friday!

Roasted Cherry and Avocado Salad with Rosemary, Hemp & Pistachios

  • Generous handful of cherries, pitted and halved
  • 1/3-1/2 avocado, sliced
  • 1/2 tbsp hemp seeds (I buy mine at Trader Joe’s)
  • 1 tbsp shelled pistachios (I use dry roasted and unsalted)
  • 1 bunch argula and/or spinach
  • juice from 1/2 lemon
  • 1-2 sprigs fresh rosemary or 1/2 tbsp dried rosemary
  • crushed black pepper to taste

Roast cherries on parchment-lined baking sheet at 350° for 10-15 minutes or until cherries are glossy and juicy and look pretty enough for you. Add fresh rosemary right after you take them out, or add dried before you put them in. Toss with remaining ingredients and serve immediately.

Feel free to add cheese — I recommend pecorino romano or feta — and/or chicken, quinoa, or farro. I kept mine pretty light but this salad has a lot of room for extras.

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