Pistachio and Date Salad

This Pistachio and Date Salad combines the rich flavors of roasted pistachios with the natural sweetness of Medjool dates, enhanced by a touch of fresh mint and a zesty lemon dressing, making it a refreshing Keto Moroccan Midnight dish. Perfect as a light meal or a sophisticated side, it celebrates the essence of Moroccan cuisine with a healthy twist.

Ingredients

• Pistachios, shelled - 50g
• Medjool dates, pitted and chopped - 100g
• Fresh mint leaves, chopped - 2 tablespoons
• Olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Salt - 1/4 teaspoon
• Black pepper - 1/4 teaspoon
• Arugula or mixed greens - 50g

Steps

1. In a dry skillet, lightly toast the shelled pistachios over medium heat for about 3-4 minutes until fragrant, stirring frequently to avoid burning.
2. In a bowl, combine the chopped Medjool dates, toasted pistachios, and chopped fresh mint leaves.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper to create the dressing.
4. Pour the dressing over the date and pistachio mixture, tossing gently to combine.
5. Serve the salad over a bed of arugula or mixed greens for added freshness and crunch.

Nutrition

• Calories: 320
• Protein: 6 g
• Carbs: 24 g
• Fiber: 5 g
• Sugar: 15 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 25 g
• Saturated Fat: 3 g
• Unsaturated Fat: 22 g
• Water: 0.1 L

Health Benefits

• Rich in healthy fats from pistachios, promoting heart health.
• High in fiber from dates, supporting digestive health.

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