close

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app
Woman prepping vegetables for Cooking Course
Become a Plant-Based Home Chef With Forks Cooking Classes Self-directed classes for all schedules and budgets SEE THE CLASSES
  • Ready In:
  • Makes 2 main courses or 4 appetizer salads
  • print/save recipe

We love the flavor, color, and texture that strawberries bring to this salad, while grains and pistachios offer an irresistible blend of chewy and crunchy. Want to eat this strawberry pistachio salad for lunch all week? Keep the perishable ingredients (everything listed after the beans) separate, and build a fresh salad each day.

Recipe from vegan ultramarathoner Matt Frazier and health coach Stepfanie Romine’s new cookbook The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts and the Rest of Your Life

The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts and the Rest of Your Life © Matt Frazier and Stepfanie Romine, 2017. Reprinted and adapted by permission of the publisher, The Experiment. Available wherever books are sold.

By Matt Frazier and Stepfanie Romine,

Ingredients

  • ¼ cup orange juice
  • 2 tablespoons fresh lime juice (from about 1 lime)
  • ¼ teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper
  • ½ small red onion, chopped or sliced
  • 2 cups cooked grains (such as barley), cooled
  • 2 cups strawberries, chopped
  • 1½ cups cooked cannellini beans, or 1 (15-ounce) can cannellini beans, drained and rinsed
  • 5 to 6 ounces mixed baby greens (about 6 cups)
  • ½ cup chopped fresh cilantro
  • ½ cup roasted, shelled pistachios, chopped
  • ½ avocado, diced
  • High-quality balsamic vinegar

Instructions

  1. Combine the orange juice, lime juice, ¼ teaspoon sea salt, and 1/8 teaspoon pepper in a large bowl. Toss the onions in the dressing; add the grains, strawberries, and beans and toss to combine.
  2. Season with salt and pepper to taste. (At this point, the salad can be refrigerated until ready to serve, up to 1 day.)
  3. Add the greens and cilantro and toss to combine. Sprinkle with the pistachios, top with the avocado, and drizzle with the vinegar. Serve.
(1)
1 Comments

Comments (1)

(5 from 1 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Keri8 months ago
Reply
Do you want to report this comment as inappropriate?

Very good; I’ve made it probably a dozen times. I use quinoa or farro and both are great. Don’t skip the balsamic!

Discover finger-lickin’good food with our app

Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app

Learn how to cookplant-based meals at home

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course
Headshots of Matt Frazier and Stepfanie Romine
about the author

Matt Frazier and Stepfanie Romine

Matt Frazier is a vegan ultramarathoner, founder of the No Meat Athlete movement, and author of No Meat Athlete. Stepfanie Romine is a writer, yoga teacher, and health coach who has lived and cooked on three continents. The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts—and the Rest of Your Life is their first collaboration. Find Frazier on Instagram and Romine on Instagram.

see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.