This flavorful salad, given to us by Neal Harden of New York City raw-food restaurant Pure Food and Wine, proves that healthy, raw food can be tasty too. The balance of nutty pistachio oil, briney capers, fresh herbs, crisp fennel, and creamy avocado makes for a filling salad that’s good as a hearty side or a light main.
What to buy: Try to get pistachio oil, with its nutty, multidimensional flavor; it’s available in gourmet markets or online. If you can’t find it, substitute another nutty oil such as pumpkin seed or walnut, or just use more extra-virgin olive oil.
If you can’t find dry sun-dried tomatoes, you can substitute tomatoes packed in olive oil. Just be sure to find a brand that has no added herbs or spices, and blot the tomatoes thoroughly before slicing to avoid adding extra oil to the salad.
This recipe was featured as part of our Supercharge with Superfoods photo gallery.
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