Salad with cucumber and blackberries

Name: Salad with cucumber and blackberries
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 400 g small salad leaf mixture; 125 g Blackberries; 125 g Currants; 1/2 Cucumber; 5 Stem(s) Mint; 6 Stem(s) Dill; 4 TABLESPOONS Balsamic vinegar; 3 TABLESPOONS Agave syrup; 1 TEASPOON Mustard; 3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 125 g Salted pistachios with shell

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

400 g small salad leaf mixture
125 g Blackberries
125 g Currants
1/2 Cucumber
5 Stem(s) Mint
6 Stem(s) Dill
4 TABLESPOONS Balsamic vinegar
3 TABLESPOONS Agave syrup
1 TEASPOON Mustard
3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
125 g Salted pistachios with shell

Directions

1
Clean the salad, wash and drain well. Wash, sort and halve blackberries. Wash the blackcurrants, shake dry and remove the berries from the panicles. Peel the cucumber, halve it lengthwise and cut into fine slices. Wash the herbs and shake dry. Pluck mint leaves and dill flags from the stalks
2
Mix vinegar, agave syrup and mustard. Emulsify oil in a thin stream. Season to taste with salt and pepper. Peel the pistachios. Mix salad, cucumber, herbs and berries, arrange on plates with vinaigrette and sprinkle with pistachio seeds