Blueberry Pistachio Spring Salad (Printable)

Refreshing blueberry and pistachio salad with crisp greens, avocado, and tangy feta in a light honey-lemon dressing.

# 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

# Steps:

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 - Place spring greens, blueberries, cucumber slices, and diced avocado in a large salad bowl. Toss gently to distribute ingredients evenly.
03 - Drizzle prepared dressing over the salad mixture. Toss lightly to coat all ingredients without bruising the greens or mashing the avocado.
04 - Sprinkle pistachios and crumbled feta cheese over the dressed salad. Garnish with additional blueberries or pistachios if desired.
05 - Serve immediately while greens remain crisp and avocado is fresh.

# Expert Advice:

01 -
  • The sweet and salty combination hits every craving at once
  • It comes together in fifteen minutes flat
  • People assume it came from a fancy restaurant kitchen
02 -
  • The dressing only holds up for two days, so dont double it unless youre feeding a crowd
  • AVOCADO TURNS BROWN FAST, only cut it right before serving
  • Pistachios lose their crunch overnight, so add them fresh each time
03 -
  • A teaspoon of poppy seeds in the dressing makes it feel restaurant quality
  • Room temperature ingredients absorb dressing better than cold ones

Go Back