Blueberry Pistachio Spring Salad (Print View)
Vibrant mix of blueberries, pistachios, spring greens, and feta in a zesty 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 maple syrup
10 - 1 tsp Dijon mustard
11 - 1/4 tsp sea salt
12 - Freshly ground black pepper to taste
# How to Make:
01 - Whisk together olive oil, lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper in a small bowl until fully emulsified and smooth.
02 - Combine spring greens, blueberries, cucumber slices, and diced avocado in a large salad bowl. Toss gently to distribute ingredients evenly.
03 - Drizzle prepared vinaigrette evenly over salad mixture. Toss lightly to coat all ingredients without damaging delicate greens.
04 - Sprinkle pistachios and crumbled feta cheese over dressed salad. Garnish with additional blueberries or pistachios if desired.
05 - Present salad promptly to maintain crisp texture. Pairs excellently with chilled Sauvignon Blanc.
# Expert Suggestions:
01 -
- It comes together in literally fifteen minutes but looks like something from a restaurant menu
- The combination of textures from crunchy pistachios, creamy avocado, and juicy berries keeps every bite interesting
02 -
- Dress the salad right before serving, otherwise the greens will wilt and get sad
- Toast your pistachios in a dry pan for a few minutes if you want even more flavor
03 -
- Dry your greens thoroughly after washing, water clinging to the leaves will prevent the dressing from coating properly
- Room temperature ingredients absorb dressing better than cold ones straight from the fridge