Blueberry Pistachio Spring Salad (Printable)
Vibrant mix of fresh blueberries, crunchy pistachios, and spring greens with zesty lemon dressing.
# Ingredient List:
→ Salad Base
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
→ Toppings
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:
01 - In a small bowl, whisk together the olive oil, lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper until emulsified and smooth.
02 - In a large salad bowl, gently toss the spring greens, blueberries, cucumber slices, and diced avocado until evenly distributed.
03 - Drizzle the dressing evenly over the salad and toss lightly to coat all ingredients without bruising the greens.
04 - Sprinkle the salad with pistachios and crumbled feta cheese, distributing evenly across the top.
05 - Serve immediately, garnished with additional blueberries or pistachios if desired. For best results, dress just before serving to maintain crispness.
# Helpful Tips:
01 -
- The dressing strikes that perfect sweet tangy balance that makes people ask whats in it
- You can throw everything together in fifteen minutes flat while guests are already walking through the door
02 -
- Dressing greens too early makes them sad and wilted, so wait until the very last moment before tossing
- The pistachios lose their magic fast if they sit in dressing, so keep them separate until serving time
03 -
- Dry your greens thoroughly with paper towels or a salad spinner, because wet dressing makes everything slide right off
- Add a handful of fresh mint leaves or try goat cheese instead of feta when you want to switch things up completely