Kalamata Olive & Pistachio Salad with Blue Cheese Crumbles Recipe

tomato kalamata olive pistachio salad

Kalamata olives and pistachios are among some of my favorite things to snack on. Adding these to a salad make it more flavorful, filling, and satisfying, as they both contain healthy fats/oils that will fill you up and keep you full, as opposed to only vegetables. Topped with fresh greens, tangy tomatoes, and savory blue cheese, this simple salad has bursts of flavor and crunch. I loved every bite, as on this particular day, I was craving some nutritious, raw food.

This past weekend, my husband went away on a four day surf trip to Puerto Rico as a way to celebrate his 40th birthday, leaving my two boys and I to hold down the fort. For some reason, while he was away, the only vegetables I ate were the greens that I put into my daily smoothie. I suppose I was taking a break from our regular eating routine, which I think is important and kind of fun to do now and then. After four days without eating enough vegetables, my body was screaming at me for a salad. Literally screaming.

Normally, we choose to eat pretty healthy as we are really good about choosing nutritious foods at the grocery store. If junk food ends up in my house, I eat it. Luckily, I have very good will-power in the store. On the occasion that junk food makes it into my home, I will happily attack it. Sometimes my husband jokingly says that he is going to post on Wholesome Style what I am eating so that people “know the truth” about me. I say, “Go for it!,” as I calmly remind him that I have always said not to restrict or deprive, and that the goal is to make an informed choice so that we are less likely to eat the wrong things on a regular basis.

KALAMATA OLIVE & PISTACHIO SALAD WITH BLUE CHEESE CRUMBLES RECIPE

This simple salad starts with a bed of mixed greens. I then topped the greens with sliced cucumbers, white onion, cherry tomatoes, kalamata olives, pistachios, and blue cheese. I ground some pink himalayan salt and a few dashes of pepper on top. A drizzle of balsamic vinegar and a spray of olive oil with my Misto finished it off. It is a very savory dish with the saltiness of the olives, the distinct flavor and crunch of the pistachios, and the creamy blue cheese. Honestly, one of the tastiest salads I have ever had!

That beautiful bouquet of flowers shown in the picture was given to me by my 8 year old son, Gavin. He picked them for me after school, something he has done often since he was a toddler. I absolutely adore my almost daily wildflower bouquets and the darling heart that my son has. How did I get so lucky?

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