5 from 2 votes
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.
Prep Time
15 mins
Total Time
15 mins
Servings:
2
people
Calories:
362 kcal
Course:
Salad
Cuisine:
Mediterranean
Ingredients
- 1 teaspoon white balsamic vinegar
- 1/4 teaspoon orange blossom water
- 2 pinches salt sea salt
- 1 Tablespoon olive oil
- 2 cups nasturtium leaves loosely packed
- 2 cups nasturtium flowers loosely packed
- 1/2 cup basil fresh leaves
- 1 cup cherry tomato
- 6 Medjool dates pitted
- 2 Tablespoons pistachios shelled
Instructions
- 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.
Cup of Yum
Nutrition Information
Calories
362kcal
(18%)
Carbohydrates
61g
(20%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
1g
(5%)
Sodium
398mg
(17%)
Potassium
830mg
(18%)
Fiber
6g
(24%)
Sugar
51g
(102%)
Vitamin A
825IU
(17%)
Vitamin C
18.5mg
(21%)
Calcium
81mg
(8%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 2 people
Amount Per Serving
Calories 362
% Daily Value*
| Calories | 362kcal | 18% |
| Carbohydrates | 61g | 20% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Sodium | 398mg | 17% |
| Potassium | 830mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 51g | 102% |
| Vitamin A | 825IU | 17% |
| Vitamin C | 18.5mg | 21% |
| Calcium | 81mg | 8% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.