Blueberry Pistachio Spring Salad (Print Version)
Fresh spring greens with blueberries, pistachios, avocado, and feta in a light 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 pure 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 - Whisk together olive oil, lemon juice, honey (or maple syrup), Dijon mustard, sea salt, and black pepper in a small bowl until emulsified and smooth.
02 - Place spring greens, blueberries, cucumber slices, and diced avocado in a large salad bowl. Gently toss to distribute evenly.
03 - Drizzle the prepared vinaigrette over the salad mixture. Toss lightly to coat all ingredients without bruising the delicate greens.
04 - Sprinkle pistachios and crumbled feta cheese over the dressed salad. Garnish with additional blueberries or pistachios if desired.
05 - Plate the salad while fresh and crisp to maintain optimal texture and flavor profile.
# Expert Advice:
01 -
- The sweet and salty combo hits every craving at once
- It comes together in literally 15 minutes flat
- The colors alone will make you feel like spring arrived early
02 -
- Dressed salad sits poorly, so serve immediately after tossing
- Room temperature ingredients make the flavors pop more than cold ones
03 -
- Toast the pistachios in a dry pan for 2 minutes before adding
- Make extra dressing, it keeps in the fridge for a week