Blueberry Pistachio Spring Salad (Print Version)
Fresh blueberries and pistachios over crisp spring greens with creamy avocado and tangy feta.
# What You Need:
→ Salad Components
01 - 4 cups mixed spring greens (baby spinach, arugula, mache)
02 - 5.3 oz fresh blueberries (about 1 1/4 cups)
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 Dressing
07 - 3 tbsp extra virgin olive oil
08 - 1 tbsp fresh lemon juice
09 - 1 tsp honey (or maple syrup for vegan option)
10 - 1 tsp Dijon mustard
11 - 1/4 tsp sea salt
12 - Freshly ground black pepper, to taste
# How to Make It:
01 - In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until smooth and emulsified.
02 - In a large salad bowl, gently toss spring greens, fresh blueberries, cucumber slices, and diced avocado until evenly distributed.
03 - Drizzle prepared dressing evenly over the salad mixture and toss lightly to coat all ingredients without damaging delicate greens.
04 - Sprinkle shelled pistachios and crumbled feta cheese over the dressed salad, distributing evenly for consistent texture in each bite.
05 - Serve immediately, garnished with additional blueberries or pistachios if desired, for optimal texture and freshness.
# Expert Hints:
01 -
- The sweet and salty combo hits those craving spots you didnt know you had
- It comes together faster than deciding what to order for takeout
- People assume you put way more effort into this than you actually did
02 -
- Dressed greens wilt FAST, so never dress the whole salad if youre planning to save leftovers
- The feta can clump together if you add it while tossing, so always scatter it on top last
03 -
- Taste your blueberries first because tart berries need a touch more honey in the dressing
- Room temperature avocado slices easier and blends better with the other ingredients