Blueberry Pistachio Spring Salad (Printable View)
Vibrant mix of fresh blueberries, crunchy pistachios, and crisp spring greens with tangy feta. Ready in 15 minutes.
# 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
→ Citrus 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 Steps:
01 - Whisk together olive oil, lemon juice, honey (or maple syrup for plant-based version), Dijon mustard, salt, and pepper in a small bowl until emulsified and smooth.
02 - Combine spring greens, fresh blueberries, cucumber slices, and diced avocado in a large salad bowl. Toss gently to distribute ingredients evenly.
03 - Drizzle prepared vinaigrette evenly over salad mixture. Toss lightly using salad spoons to coat all components without bruising delicate greens.
04 - Top dressed salad with shelled pistachios and crumbled feta cheese, sprinkling evenly across surface for consistent texture in each bite.
05 - Serve immediately at room temperature. Garnish with additional fresh blueberries or extra pistachios if desired for enhanced visual appeal.
# Expert Advice:
01 -
- It comes together in 15 minutes but looks restaurant-stunning
- The balance of sweet, salty, and creamy keeps every bite interesting
02 -
- Add the dressing right before serving or the greens will wilt and lose their crunch
- Toast the pistachios in advance and store them separately so they stay perfectly crisp
03 -
- Use your hands to toss the salad gently and avoid crushing delicate ingredients
- Taste a berry before starting and adjust the honey based on their natural sweetness