Blueberry Pistachio Spring Salad (Printable Version)
Vibrant mix of fresh blueberries, pistachios, and spring greens with light citrus dressing.
# What You'll 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
→ Lemon Honey 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 salad bowl. Gently toss to distribute evenly without damaging delicate greens.
03 - Drizzle prepared dressing evenly over the salad mixture. Toss lightly to coat all ingredients while maintaining texture integrity.
04 - Sprinkle pistachios and crumbled feta cheese over the dressed salad. Garnish with additional blueberries or pistachios if desired.
# Expert Tips:
01 -
- The way the tart dressing cuts through rich avocado makes each bite feel perfectly balanced without any heavy effort
- It comes together in fifteen minutes but looks like something from a restaurant kitchen
02 -
- Toss the salad with your hands instead of tongs to gently coat everything without bruising the delicate greens
- Wait until the very last moment to add the dressing or the avocado will brown and the pistachios will lose their crunch
03 -
- Toast the pistachios in a dry pan for two minutes before adding to the salad for deeper flavor
- Massaging a tiny amount of olive oil into the greens first makes them more tender and helps the dressing adhere