Blueberry Pistachio Spring Salad (Printable Version)
Juicy blueberries meet crunchy pistachios and crisp spring greens in this refreshing dish.
# 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
# How To Make It:
01 - In a small bowl, whisk together olive oil, lemon juice, honey or maple syrup, Dijon mustard, sea salt, and black pepper until smooth and emulsified.
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 dressing evenly over the salad mixture and toss lightly to coat all ingredients without damaging the delicate greens.
04 - Sprinkle pistachios and crumbled feta cheese over the dressed salad. Serve immediately, garnished with additional blueberries or pistachios if desired.
# Expert Suggestions:
01 -
- Its that perfect lunch when you want something substantial but not heavy
- The sweet blueberries against salty feta is a combination that just works
02 -
- The dressing really should go on right before serving or the greens will start to look sad and wilted
- Toast the pistachios for 2 minutes if you want next level flavor and even more crunch
03 -
- Spinach stems can be tough and woody, so pinch them off when youre prepping
- The dressing tastes better if you let it sit for 10 minutes before tossing