Olive, Pistachio & Pomegranate Salad

Caspian Olive Salad



4 servings



½ teaspoon grape molasses

½ teaspoon pomegranate molasses

2 tablespoons fresh lime juice

¼ cup pomegranate juice

⅛ teaspoon red pepper flakes

1 teaspoon angelica powder (gol-par)

½ teaspoon sea salt

¼ teaspoon fresh ground pepper

2 tablespoons pistachio oil

2 tablespoons olive oil



1 cup raw pistachio kernels, toasted

1 cup green pitted olives, chopped

1 cup pomegranate arils (about 1 large pomegranate)

4 Persian cucumbers or 1 American cucumber, peeled and diced

4 spring onions, green and white parts cleaned and chopped

2 tablespoons chopped fresh parsley or basil

2 tablespoons chopped fresh mint


Preheat the oven to 350 ̊F., spread the pistachio kernels on a baking sheet and bake for 3 minutes.

In a salad bowl, prepare the dressing by whisking all the ingredients for the dressing and set aside.

Just before serving, add the salad ingredients to the dressing and toss well.

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