Blueberry Pistachio Spring Salad (Printable Version)

Vibrant mix of fresh blueberries, toasted pistachios, and crisp spring greens with 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 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, salt, and pepper in a small bowl until emulsified and smooth.
02 - Gently toss spring greens, blueberries, cucumber slices, and diced avocado in a large salad bowl until evenly distributed.
03 - Drizzle the prepared dressing over the salad mixture and toss lightly to coat all ingredients without bruising the greens.
04 - Sprinkle pistachios and crumbled feta cheese over the dressed salad, distributing evenly for consistent texture in each bite.
05 - Serve immediately, garnished with additional blueberries or pistachios if desired, while the greens remain crisp and fresh.

# Expert Advice:

01 -
  • The sweet-tangy dressing hits every note without overwhelming the delicate greens
  • It comes together in literally fifteen minutes but looks like you spent planning it
  • That crunch from pistachios against creamy avocado is something nobody expects but everyone loves
02 -
  • Dress this salad right before serving—once those greens hit acid, they start weeping and lose their beautiful crispness within twenty minutes
  • The feta can make or break this salad, so taste it first—some brands are saltier than others, and you might need to adjust your dressing accordingly
03 -
  • Use a salad spinner to dry your greens thoroughly—water clinging to leaves prevents dressing from clinging to leaves
  • Room temperature avocado cubes absorb dressing better than cold ones straight from the fridge

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