Ingredients
- For the Salad
- 2 pounds Cherry Tomatoes, cut in half (preferably Sun Gold or Sweet 100s)
- 2 Scallions, white and a little of the green part sliced thinly on an angle
- 1/2 bunch Cilantro, chopped (reserve some for garnish)
- 1/2 cup Pistachios (shelled)
- For the Dressing
- 1 lemon, juiced (2 - 3 tbl)
- 1/4 cup Olive Oil
- 2 tablespoons Dijon mustard
- 1/2 teaspoon curry powder
- 1/4 teaspoon cumin
- 2 teaspoons Ancho chili paste (see below or substitute your favorite way to add heat)
- 1 small knob of ginger, grated
- 1 small garlic clove, crushed and smashed to a paste
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