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Kiwi Herb Salad with Pistachios and Orange Dressing (Vegan, Gluten-Free)

Sharon Palmer

I love the combination of fresh fruits and vegetables in a salad—the sweet, fragrant flesh of fruits juxtaposed against the earthy, crisp vegetables and the crunch of pistachios. These raw ingredients are off the charts in the antioxidant vitamin C, which is delicate and easily damaged in cooking. And pistachios are rich in antioxidants, such as lutein. Make a point of putting something raw—crunchy, fresh, and whole—on your menu every day. Start with this recipe, which is from my latest book, Plant-Powered for Life.

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Kiwi Herb Salad with Pistachios and Orange Dressing (Vegan, Gluten-Free)

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  • Author: The Plant-Powered Dietitian
  • Yield: 4 servings 1x


  • 3 cups assorted herbs and salad greens (see Note)
  • 2 medium fresh kiwis peeled and sliced (see Note)
  • ½ medium yellow bell pepper, sliced
  • 2 tablespoons orange juice
  • 2 teaspoons extra virgin olive oil
  • Freshly ground black pepper, to taste
  • ½ teaspoon orange zest
  • Pinch of sea salt, optional
  • 3 tablespoons roughly chopped raw pistachios


  1. In a salad bowl, lightly toss together herbs and greens, kiwis, and bell pepper.
  2. In a small dish, make the dressing by whisking together the orange juice, olive oil, black pepper, orange zest, and sea salt, if desired.
  3. Drizzle the dressing over the salad and toss together. Sprinkle with the pistachios.


*You may use pre-trimmed, prewashed herbs and salad greens in a bag, and/or substitute fresh strawberries for the kiwis.

*Nutritional Information per Serving: 94 calories, 5 g total fat, 1 g saturated fat, 58 mg sodium, 10 g carbohydrate, 3 g fiber, 3 g protein


  • Serving Size: 1

Recipe created by Sharon Palmer, RD, The Plant-Powered Dietitian™, author of Plant-Powered for Life.

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