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Cherry pistachio salsa salad

By Abigail Donnelly
4
Easy
15 minutes

Ingredients

  • 400 g cherries, stoned
  • 1 fennel bulb, shaved
  • 1–2 Woolworths buffalo mozzarella balls
  • For the dressing, mix:

  • 4 T red wine vinegar
  • ¼ cup Woolworths ClemenGold juice
  • 2 T lime juice
  • 3 T extra virgin olive oil
  • 2 T maple syrup
  • For the salsa, mix:

  • 100 g shelled pistachios, chopped
  • 20 g Italian parsley, chopped
  • 20 g dill, chopped
  • 12 capers, chopped
  • 1 t lemon zest
  • salt, to taste

Method

Spoon the cherries onto a platter and add the fennel and burrata. Spoon over the salsa and drizzle with the dressing.

Find more salad recipes here

Production: Abigail Donnelly
Photographer: Jan Ras
Food Assistant: Bianca Jones and Biance Strydom