Blueberry Pistachio Spring Salad (Printable)

Juicy blueberries and crunchy pistachios over crisp spring greens with tangy feta and 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

# How To Make It:

01 - Whisk together olive oil, lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper in a small bowl until smooth and emulsified.
02 - Gently toss spring greens, blueberries, cucumber slices, and diced avocado in a large salad bowl until evenly distributed.
03 - Drizzle prepared dressing over salad mixture and toss lightly to coat all ingredients without bruising delicate greens.
04 - Sprinkle pistachios and crumbled feta over dressed salad. Serve immediately with additional blueberries or pistachios as garnish if desired.

# Expert Advice:

01 -
  • The sweet blueberries against salty feta creates that perfect bite we chase in every salad
  • It comes together in fifteen minutes but looks like something from a restaurant
  • The pistachios stay crunchier than walnuts or pecans, giving every forkful texture
02 -
  • This salad needs to be eaten immediately after dressing, as the salt in the feta will wilt the greens within twenty minutes
  • The pistachios can go from perfectly roasted to burnt quickly, so taste before adding and skip toasting if they seem already flavorful
03 -
  • Dry your greens thoroughly, even if you think they're dry already, because water clinging to leaves prevents dressing from coating properly
  • Massage a tiny amount of olive oil into the avocado pieces before adding them to prevent oxidation and keep them looking green

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