Blueberry Pistachio Spring Salad (Printable Version)
Fresh blueberries and pistachios over crisp spring greens with avocado, feta, and lemon honey dressing.
# What You Need:
→ Salad Components
01 - 4 cups mixed spring greens (baby spinach, arugula, mache)
02 - 5.3 oz fresh blueberries (approximately 1 cup)
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
# Directions:
01 - Whisk together olive oil, lemon juice, honey (or maple syrup), Dijon mustard, sea salt, and black pepper in a small mixing bowl until fully emulsified and smooth.
02 - Combine spring greens, blueberries, cucumber slices, and diced avocado in a large salad bowl. Gently toss to distribute ingredients evenly.
03 - Drizzle the prepared dressing evenly over the salad mixture. Toss lightly to coat all components without bruising the delicate greens.
04 - Sprinkle pistachios and crumbled feta over the dressed salad. Serve immediately, optionally garnished with additional blueberries or pistachios.
# Expert Tips:
01 -
- The juicy blueberries burst in your mouth and balance perfectly with the salty feta
- It comes together in 15 minutes but looks like something from a fancy restaurant
- The dressing is bright enough to make you want to eat salad every single day
02 -
- Never dress this salad more than 10 minutes before serving or the greens will start wilting
- The pistachios stay crunchiest if you add them last, right at the table
- That splash of maple syrup instead of honey makes this completely vegan-friendly
03 -
- Use a salad spinner to get your greens completely dry
- Taste and adjust the dressing before pouring it over everything