Blueberry Pistachio Spring Salad (Printable)

Fresh spring greens tossed with blueberries, pistachios, avocado, and feta in a 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

→ Citrus Dressing

07 - 3 tbsp extra virgin olive oil
08 - 1 tbsp fresh lemon juice
09 - 1 tsp honey or pure maple syrup
10 - 1 tsp Dijon mustard
11 - 1/4 tsp sea salt
12 - Freshly ground black pepper to taste

# How-To Steps:

01 - Whisk olive oil, lemon juice, honey, Dijon mustard, salt, and pepper in small bowl until emulsified and smooth.
02 - Gently toss spring greens, blueberries, cucumber slices, and diced avocado in large bowl.
03 - Drizzle dressing evenly over salad mixture and toss lightly to coat all components.
04 - Sprinkle pistachios and crumbled feta over dressed salad.
05 - Serve immediately, optionally garnishing with additional blueberries or pistachios.

# Expert Advice:

01 -
  • The honey mustard dressing balances tart blueberries perfectly without feeling heavy
  • Everything can be prepped ahead and dressed right before serving
02 -
  • Dress the salad right before serving or the greens will wilt within an hour
  • Room temperature blueberries have more flavor than cold ones from the fridge
03 -
  • Dry your greens completely or the dressing slides right off
  • Taste a blueberry first and adjust honey if they are especially tart

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