Blueberry Pistachio Spring Salad (Printable)
Vibrant mix of blueberries, pistachios, and spring greens with zesty lemon dressing.
# 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 Vinaigrette
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 It:
01 - In a small bowl, whisk together the olive oil, lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper until fully emulsified and smooth.
02 - In a large salad bowl, gently toss the spring greens, fresh blueberries, cucumber slices, and diced avocado until evenly distributed.
03 - Drizzle the prepared vinaigrette evenly over the salad mixture and toss lightly to coat all ingredients without bruising the greens.
04 - Sprinkle the pistachios and crumbled feta cheese over the dressed salad.
05 - Serve immediately, optionally garnishing with additional blueberries or pistachios for visual appeal.
# Tips from dashanddishes:
01 -
- Every forkful delivers that perfect sweet and salty dance between blueberries and feta that makes your tastebuds pause and take notice
- It comes together in under 15 minutes but looks like something youd order at a restaurant with a two week waitlist
02 -
- Once dressed this salad starts losing its magic after about 20 minutes so toss it right before you are ready to eat
- The avocado will brown if cut too far in advance so save that step for the very last moment
03 -
- Dry your greens thoroughly after washing because water clings to leaves and prevents dressing from coating properly
- Toast the pistachios in a dry pan for 2 minutes beforehand and the flavor difference is honestly shocking