Did you know that today is Pistachio Day?! I have always loved pistachios. I remember my papa Jimmy always chewing on them on his farm when I was a little kid. My dad often snacks on pistachios when he is watching a game. The little piles of pistachio shells always remind me of those moments. I received some shelled pistachios to try cooking with. It was such a hot and beautiful day when I received the package in the mail that I decided make something light and refreshing.
I also learned a little background history about pistachios from my friends at Farm Water:
- There are 850 producers in the United States and the annual “farm gate value”* of pistachios represents more than $1.16 billion to the California economy
- California comprises 98.5% of the total with over 250,000 acres planted throughout 22 counties.
- Pistachio trees take seven to 10 years to mature
- It was recognized in 1930 that California’s Central Valley – due to its fertile soil, hot, dry climate and moderately cold winters – offered the ideal growing conditions for the nut. Learn More.
In celebration of Pistachio Day I thought I would make a healthy salad topped with pistachios. My favorite part about cooking in the kitchen is chopping. I love to chop veggies, fruit and now nuts. I was originally going to make lettuce wraps but my lettuce was not very large so I chopped everything up and made a salad with humus as the dressing. So good!
- 1.5 cups chopped mixed Lettuce
- 1/4 cup chopped Setton Pistachios
- 1 small orange bell pepper sliced
- 1/4 english cucumber sliced
- 2 tablespoons humus
- Mix all ingredients and stir in hummus
- Sprinkle some of the ingredients on top for garnish