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Carrot, Pistachio and Watermelon Salad

Carrot, Pistachio and Watermelon Salad

A delightful side dish for lunch or dinner

  • 8 to 10 ServingsServings


  • 1/2 cup blueberry vinegar or 1/4 cup blueberry juice
  • 1/4 cup red wine vinegar
  • 1 teaspoon dried italian herb blend
  • 1 teaspoon cracked pepper or to taste
  • 1 teaspoon honey
  • 1/2 cup extra virgin olive oil
  • 4 cups shredded carrots
  • 4 cups small-cubed seedless watermelon
  • 1 cup roasted, salted and shelled, chopped pistachio nuts


Whisk together the blueberry vinegar, Italian herb blend, pepper and honey.

Whisk the olive oil into the mixture in a slow stream until thickened.

Layer the shredded carrot, watermelon and pistachio nuts in a shallow bowl or deep serving platter.

Pour the dressing all over the top and serve.


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