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raspberry pistachio salad

Raspberry Pistachio Salad with Raspberry Vinaigrette

Lexi Finke
This is a great summer salad made with tons of fresh ingredients. The creamy raspberry vinaigrette is the perfect addition to the crisp salad!
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Prep Time 15 minutes
Total Time 15 minutes
Course Main Course, Salad
Cuisine American
Servings 4 servings

Equipment

  • Blender

Ingredients
  

Salad:

  • 5 oz spring mix
  • 1/4 cup raspberries
  • 1/4 cup pistachios shelled
  • 1/4 cup feta crumbled
  • 1/4 red onion thinly sliced
  • 1/2 avocado sliced
  • 6 oz rotisserie chicken

Raspberry Vinaigrette Dressing:

  • 1 cup fresh raspberries
  • 2/3 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1/4 lemon juiced
  • 2 tbsp honey
  • 1 small cloves garlic

Instructions
 

  • Assemble your salad in the order in which the ingredients are listed.
  • To make the raspberry vinaigrette, blend all ingredients listed under the dressing column in a blender. Start at a low speed and increase to a higher speed. The dressing should be creamy and a pale red color.
  • Toss your salad in the dressing and serve.

Notes

Store the excess dressing in a mason jar or air-tight container in the refrigerator. 
This dressing is made with fresh raspberries so it will keep in the fridge for about one week.
Substitute strawberries if you prefer!
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