Blueberry Pistachio Spring Salad (Printable)

Fresh spring greens tossed with blueberries, avocado, pistachios, 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

→ Lemon Honey Dressing

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

# Method:

01 - Whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper in a small bowl until fully emulsified and smooth.
02 - Place spring greens, blueberries, cucumber slices, and diced avocado in a large salad bowl. Toss gently to distribute evenly.
03 - Drizzle prepared dressing over the salad mixture. Toss lightly to coat all ingredients without crushing delicate greens.
04 - Sprinkle pistachios and crumbled feta cheese over the dressed salad. Garnish with additional blueberries or pistachios if desired.

# Insider Tips:

01 -
  • Its the kind of salad that makes people excited about eating vegetables
  • The sweet and salty contrast keeps every bite interesting
  • It comes together in fifteen minutes flat
02 -
  • Wait until the last minute to dress the salad or the greens will wilt and lose their satisfying crunch
  • Toss the pistachios and feta on after dressing so they stay on top and do not get soggy
  • The dressing tastes better after sitting for five minutes, so make it first and let it hang out
03 -
  • Let the salad sit for two minutes after tossing so the flavors can mingle and settle
  • Use your hands to gently toss the greens, they are more delicate than tongs give them credit for

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