Blueberry Pistachio Spring Salad (Printable)
Refreshing blend of blueberries, pistachios, and spring greens with zesty lemon dressing.
# What you'll need:
→ Salad Components
01 - 4 cups mixed spring greens (baby spinach, arugula, mâche)
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
→ Lemon-Honey 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, sea salt, and black pepper in a small bowl until completely emulsified and smooth.
02 - Combine spring greens, fresh blueberries, sliced cucumber, and diced avocado in a large salad bowl. Toss gently to distribute ingredients evenly.
03 - Drizzle prepared dressing over salad mixture and toss lightly to coat all ingredients without bruising greens.
04 - Sprinkle pistachios and crumbled feta over dressed salad. Serve immediately, optionally garnished with additional blueberries or pistachios.
# Expert Suggestions:
01 -
- The honey lemon dressing makes even ordinary greens taste restaurant special
- Everything can be prepped ahead, so it is perfect for spontaneous gatherings
02 -
- Wait until the very last minute to dress the salad or it will become soggy within minutes
- Room temperature ingredients absorb the dressing better than cold ones straight from the fridge
03 -
- Dry your greens completely after washing so the dressing actually coats them instead of sliding off
- Taste and adjust the dressing before pouring it over the salad, remembering that the feta will add saltiness