With my recent focus on saffron, I find myself incorporating pistachios alongside the little golden threads and it’s put me on a bit of a pistachio kick.

They serve as the savory bite in this salad made with a bunch of super chopped, refreshing veggies topped with a bright, minty vinaigrette that comes together using an ingredient I feature throughout my new book… black sesame seeds. More on them later. In the meantime, I honestly don’t know if I’ve ever enjoyed a salad more!