Blueberry Pistachio Spring Salad (Print Version)
A vibrant mix of fresh blueberries, crunchy pistachios, and crisp spring greens with a light lemon dressing.
# What You Need:
→ Salad Components
01 - 4 cups mixed spring greens (baby spinach, arugula, mache)
02 - 5.3 oz fresh blueberries
03 - 3.5 oz cucumber, thinly sliced
04 - 1 small avocado, diced
05 - 1/2 cup shelled unsalted pistachios
06 - 1/3 cup crumbled feta cheese
→ Citrus Vinaigrette
07 - 3 tbsp extra virgin olive oil
08 - 1 tbsp fresh lemon juice
09 - 1 tsp honey or maple syrup
10 - 1 tsp Dijon mustard
11 - 1/4 tsp sea salt
12 - Freshly ground black pepper to taste
# Directions:
01 - In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified and smooth.
02 - In a large salad bowl, combine the spring greens, fresh blueberries, cucumber slices, and diced avocado. Gently toss to distribute evenly.
03 - Drizzle the vinaigrette evenly over the salad mixture. Toss lightly to coat all ingredients without bruising the delicate greens.
04 - Sprinkle the pistachios and crumbled feta cheese over the dressed salad. Serve immediately, garnished with additional blueberries or pistachios if desired.
# Insider Tips:
01 -
- The sweet blueberries and salty feta create that perfect contrast that keeps you coming back for just one more bite
- It comes together in literally fifteen minutes but looks like something from a restaurant menu
- The pistachios add such a satisfying crunch that you will never want a plain green salad again
02 -
- I learned the hard way that overdressing this makes the greens wilt within minutes so start with less than you think you need
- The feta tastes so much better at room temperature so take it out of the fridge while you prep everything else
03 -
- Dry your greens thoroughly after washing or the dressing will slide right off
- Toast the pistachios in a dry pan for two minutes to deepen their flavor