Summary

Ingredients

• 150 ml olive oil
• 4 tablespoon lemon juice
• 1 teaspoon lemon peel, finely grated (organic)
• 50 g pistachios, salted
• 1 spring onion (s), finely chopped
• salt
• pepper

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Instructions

1. Finely grind or crush the pistachios. Mix together the olive oil and lemon juice. Fold in the spring onions, lemon zest and pistachios. Season to taste with salt and pepper.
2. Goes very well with summer or winter leaf salads as well as with sliced avocado. The dressing is very compact and should only be poured over the salad just before serving. In a screw-top jar, the dressing can be kept in the refrigerator for up to 5 days.