Blueberry Pistachio Spring Salad (Print Version)
Refreshing blend of blueberries, pistachios, and spring greens with light citrus dressing.
# What You 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
→ 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 bowl until fully emulsified and smooth.
02 - Place spring greens, blueberries, cucumber slices, and diced avocado in a large salad bowl. Toss gently to distribute ingredients evenly without damaging delicate greens.
03 - Drizzle prepared dressing over the salad and toss lightly to coat all components. Avoid over-mixing to maintain texture and freshness.
04 - Sprinkle pistachios and crumbled feta cheese evenly across the dressed salad.
05 - Plate immediately and garnish with additional blueberries or pistachios if desired.
# Expert Tips:
01 -
- The honey lemon dressing wakes up everything it touches without being too sweet
- You can assemble it in under fifteen minutes while carrying on a conversation
02 -
- This salad does not keep well once dressed so only dress what you will eat immediately
- The pistachios soften within thirty minutes so add them right before serving
03 -
- Wash and dry the greens thoroughly, otherwise the dressing will slide right off
- Use the sharpest knife you have for the avocado to avoid bruising the flesh