Baby Leaf Salad with Blueberries, Pistachios and Avocado-Sage Dressing

Recipe by Carolina Doriti
Serves 2-4

Baby Leaf Salad with Blueberries, Pistachios and Avocado-Sage Dressing

Ingredients

For the dressing

½ medium-sized avocado, peeled

Juice and zest from 1 lime

3 tbsp extra virgin olive oil

1 tbs Greek yogurt

Salt & Pepper

3 tbsp cold water

3 tbsp BIOMADICA organic flower water from sage

 

For the salad

100 gr mixed baby leafs

1 scallion, chopped

2-3 red radishes, thinly sliced

1 small cucumber (skin on), thinly sliced

1 celery rib, thinly sliced

2 tablespoons salted, shelled pistachios

2 tbsp fresh blueberries

A little extra BIOMADICA organic flower water from sage

Baby Leaf Salad with Blueberries, Pistachios and Avocado-Sage Dressing

Method

Place all the dressing ingredients in a food processor and cream. If you wish to give it a thinner texture, add a couple of tablespoons extra cold water and blend.

Place all the salad ingredients in a large bowl, reserving some blueberries and pistachios to decorate your salad in the end. Add 2-3 tablespoons dressing and gently toss. Serve in a platter and spray 2-3 times with sage flower water for extra flavor and aroma. Add a little extra dressing on top, if desired, and decorate with the blueberries and pistachios.

Any extra dressing can be stored in a jar, in the fridge for 1-2 days. It also tastes great in sandwiches!