Tomato Nasturtium Salad with Dates and Pistachios
Fresh-picked tomatoes, slices of dates and a handful of pistachios. The sweet and salty additions pair well with the spicy nasturtium and add a contrasting textures to the salad.
Servings 2 people
- 1 teaspoon white balsamic vinegar
- 1/4 teaspoon orange blossom water
- 2 pinches sea salt
- 1 Tablespoon olive oil
- 2 cups nasturtium leaves and flowers loosely packed
- 1/2 cup fresh basil leaves
- 1 cup cherry tomatoes
- 6 Medjool dates pitted
- 2 Tablespoons shelled pistachios
In a small bowl, whisk together vinegar, orange blossom water, a pinch of sea salt and the olive oil.
Wash and dry nasturtiums, basil and tomatoes. Remove the stems from both the leaves and the flowers.
Slice tomatoes into 1/4 inch rounds. Arrange on two plates with the greens and flowers.
Slice dates and add to the top of the salad. Sprinkle with pistachios.
Drizzle the vinaigrette over the two salads. Sprinkle with a little sea salt and serve at once.
Calories: 362kcal | Carbohydrates: 61g | Protein: 5g | Fat: 13g | Saturated Fat: 1g | Sodium: 398mg | Potassium: 830mg | Fiber: 6g | Sugar: 51g | Vitamin A: 825IU | Vitamin C: 18.5mg | Calcium: 81mg | Iron: 1.9mg