Blueberry Pistachio Spring Salad (Printable)

Refreshing mix of blueberries, pistachios, avocado, and spring greens with lemon honey dressing.

# Ingredient List:

→ 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 for vegan)
10 - 1 tsp Dijon mustard
11 - 1/4 tsp sea salt
12 - Freshly ground black pepper to taste

# Directions:

01 - In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified and smooth.
02 - In a large salad bowl, gently toss spring greens, blueberries, cucumber slices, and diced avocado until evenly distributed.
03 - Drizzle vinaigrette evenly over salad mixture and toss lightly to coat all ingredients without bruising greens.
04 - Sprinkle pistachios and crumbled feta over dressed salad. Serve immediately with additional berries or nuts for garnish if desired.

# Expert Tips:

01 -
  • The dressing strikes this perfect balance between tangy and sweet that makes you want to lick the bowl
  • Everything stays crisp and vibrant even after sitting in the fridge for lunch the next day
02 -
  • Avocado turns brown quickly so always dress the salad right before serving or toss it in a little lemon juice first
  • The dressing tastes even better if you let it sit for 10 minutes so the flavors can mingle
03 -
  • Dry your greens thoroughly after washing because water clinging to the leaves will make the dressing slide right off
  • Toast the pistachios in a dry pan for 2 minutes first if you want to wake up their natural oils

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