Blueberry Pistachio Spring Salad (Printable)

Fresh blueberries and pistachios over crisp spring greens with light citrus dressing

# Ingredient List:

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

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

01 - In a small bowl, whisk together olive oil, lemon juice, honey (or maple syrup), Dijon mustard, salt, and pepper until emulsified and smooth.

02 - Place spring greens, blueberries, cucumber slices, and diced avocado in a large salad bowl. Gently toss to distribute evenly.

03 - Drizzle the dressing over the salad and toss lightly to coat all ingredients without crushing the delicate greens.

04 - Sprinkle pistachios and crumbled feta cheese over the top. Serve immediately with additional berries or nuts for garnish if desired.

01 -

The sweet blueberries and salty feta create that perfect bite that keeps you going back for just one more forkful
It comes together in fifteen minutes flat but looks like you put way more thought into it
The pistachios stay crunchy for hours, so you can make it ahead without that sad soggy salad situation

02 -

I learned the hard way that this salad doesn't sit well with dressing on it for more than an hour, so always dress it right before serving or keep the components separate
The blueberries can burst if you toss the salad too vigorously after adding them, so use a gentle folding motion once they're in the bowl

03 -

Use your hands to toss the salad rather than tongs, which can bruise the delicate greens and damage the blueberries
Let the dressing sit for five minutes before using it so the honey dissolves completely and the flavors meld together