INGREDIENTS (serves 4-6)
4-6 Organic Colorful Heirloom Tomatoes
Organic Cilantro
1/2 Organic Cucumber
1 Organic Carrot
3 Cups raw, unsalted shelled pistachios
1 tbl. Honey
1/4 tsp Sea Salt
1 tsp Cinnamon
Apricot yogurt (I used sheeps milk yogurt, but thats hard to find)
optional (olive oil and balsamic for dressing) But it doesn’t need it!
PISTACHIO CRUMBLES
Preheat oven to 375 degrees F and add pistachios to baking sheet. Roast them for about 5-8 min..Add to a food processor (I used a vitamix) to make it a crumble mixture, add in honey, cinnamon and sea salt. Mix till crumbly mixture is formed.
FOR SALAD
Slice the tomotoes, thinly slice carrots and cucumber(mostly for show), add some cilantro.
Crumble pistachio on top, and sprinkle the yogurt around place for dipping.
Hi! I’m Debbie!
Someone once said, “When you come out of the storm, you won’t be the same person who walked in.”
As a 
Debbie,
I tried this. My husband really liked it. I did have to switch yogurt flavor.
I can’t find apricot yogurt so I used peach. Can you switch what nuts you can use? I thought it might be interesting. Like organic pecans or walnuts. Again it was really good.
To get a positive reaction from my husband, and it having no meat.
Thats GREAT! I’ve never tried it with other nuts but you can sure try!