I love the simplicity of this apple avocado salad with hazelnut and pistachio. It’s light, fresh, and the addition of shaved Parmigiano Reggiano, honey dijon vinaigrette and lightly toasted nuts add a welcome heartiness to make it filling enough for a light lunch that’s incredible easy to throw together. It also has a great balance of sweet and savory flavors, crunchy textures from the nuts, and creaminess from the avocado, with a light and tangy vinaigrette to tie everything together. And since apple season is officially upon us, I can’t think of a better way to celebrate this delicious and humble fruit!

Apple avocado salad with hazelnut and pistachio – Serves 4

For the Salad

• 2 medium apples such as Granny Smith, julienned or thinly sliced
• 2 ripe avocados, sliced
• 1/4 cup pistachios
• 1/4 cup hazelnuts
• 2 cups mixed salad greens (arugula, baby stems lettuce, or your preferred mix of salad greens)
• Parmigiano Reggiano, shaved into thin slices
• Freshly ground black pepper, to taste
• 2 cups mixed salad greens (arugula, baby spinach, or your preferred mix)
• 1/3 cup Parmigiano Reggiano, shaved into thin slices
• Freshly ground black pepper, to taste

For the Vinaigrette

• 1 tablespoons extra-virgin olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon runny honey
• juice of half a lemon
• Salt and freshly ground black pepper, to taste

Toast the hazelnuts in a dry skillet over medium heat for about 3 to 5 minutes, stirring occasionally until they release their fragrance and are very lightly browned.. Let cool, then roughly chop and set aside. Roughly chop the pistachios as well (no need to toast them)..

In a small bowl, whisk together the olive oil, Dijon mustard and honey until it’s emulsified. Add the lemon juice, salt, and black pepper and give it a stir to combine. Taste and adjust seasoning as needed.

In a large salad bowl, gently toss the mixed salad greens with the apple, avocado slices, pistachios, and hazelnuts.

Drizzle the honey Dijon vinaigrette over the salad and gently toss to combine, ensuring all ingredients are lightly coated.

Top the salad with shaved Parmigiano Reggiano and finish with a few extra grinds of fresh black pepper and sea salt if desired.

Serve immediately and enjoy!

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