Blueberry Pistachio Spring Salad (Print Version)
Fresh spring greens tossed with blueberries, pistachios, avocado, and feta in a tangy 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
→ Dressing
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
# How To Make It:
01 - Whisk together olive oil, lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper in a small bowl until fully emulsified and smooth.
02 - Place spring greens, blueberries, cucumber slices, and diced avocado in a large bowl. Gently toss to distribute ingredients evenly.
03 - Drizzle the prepared dressing over the salad mixture. Toss lightly to coat all components without bruising the delicate greens.
04 - Sprinkle pistachios and crumbled feta cheese evenly over the dressed salad.
05 - Serve immediately while fresh, optionally garnished with additional blueberries or pistachios for presentation.
# Handy Tips:
01 -
- The dressing hits that perfect bright, tangy note that makes you want to eat salad every day
- It comes together in 15 minutes but looks like something from a fancy cafe
02 -
- I once made this three hours ahead and the greens got soggy, timing really matters here
- Letting the dressing sit for 5 minutes before tossing makes the flavors meld better
03 -
- Spin the greens completely dry after washing or the dressing slides right off
- Toast the pistachios in a dry pan for 2 minutes to bring out their natural oils