Pistachios are a snack enjoyed by almost three-quarters of Australians and they also make a delicious addition to your favourite meals.
Pistachios landed on my desk last week just in time for 30 Days Clean. Thanks to Wonderful Pistachios I have been snacking away on delicious roasted, unsalted pistachios. In fact, pistachios make a fantastic snack option with 30 pistachios containing just 450kJ and 71 percent of regular Australian pistachio eaters say that eating pistachios stops them from snacking on foods that are high in sugar, sodium and saturated fat. Then of course there are the visual cues of the leftover shells reminding you just how many you have eaten, so hopefully you’ll be less likely to polish off the entire bag in just one sitting. Snacking aside, pistachios be used to add flavour and texture to so many meals. Here’s one dish I whipped up on the weekend.
RECIPE: Chicken and Pistachio Salad
1½ cups of mixed leaves
½ green capsicum, diced
50g heirloom tomatoes, quartered
1 small avocado, diced
1 small carrot, grated
1 small red apple, grated
3 tbsp sunflower seeds and pepitas
2 tbsp flaked almonds
¼ cup pistachios, shelled
2 tbsp basil leaves
300g skinless chicken breast, sliced
1 tbsp olive oil
2 tbsp almond butter
½ lemon, juiced
- Combine mixed leaves, capsicum, tomato, avocado, carrot, apple. sunflower seeds, pepitas, flaked almonds, pistachios and basil in a bowl and mix.
- Mix almond butter and lemon juice and coat sliced chicken.
- Heat olive oil in saucepan. Add chicken and cook for 3-4 minutes each side or until chicken is no longer pink.
- Serve chicken on top of salad.
Wonderful Pistachios range includes Roasted Unsalted, Roasted Salted, Salt and Pepper, and Sweet Chilli.