Strawberry Pistachio Salad - Plant-Based Vegan Recipe - Forks Over Knives

Ingredients

• ¼ cup orange juice
• 2 tablespoons fresh lime juice (from about 1 lime)
• ¼ teaspoon sea salt
• 1/8 teaspoon freshly ground black pepper
• ½ small red onion, chopped or sliced
• 2 cups cooked grains (such as barley), cooled
• 2 cups strawberries, chopped
• 1½ cups cooked cannellini beans, or 1 (15-ounce) can cannellini beans, drained and rinsed
• 5 to 6 ounces mixed baby greens (about 6 cups)
• ½ cup chopped fresh cilantro
• ½ cup roasted, shelled pistachios, chopped
• ½ avocado, diced
• High-quality balsamic vinegar