Blueberry Pistachio Spring Salad (Printable)

Vibrant mix of blueberries, pistachios, and spring greens with creamy avocado and tangy feta.

# What You Need:

01 - 4 cups mixed spring greens (baby spinach, arugula, mache)

02 - 5.3 ounces fresh blueberries

03 - 3.5 ounces cucumber, thinly sliced

04 - 1 small avocado, diced

05 - 1/2 cup shelled unsalted pistachios

06 - 1/3 cup crumbled feta cheese

07 - 3 tablespoons extra virgin olive oil

08 - 1 tablespoon fresh lemon juice

09 - 1 teaspoon honey or maple syrup

10 - 1 teaspoon Dijon mustard

11 - 1/4 teaspoon sea salt

12 - Freshly ground black pepper to taste

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

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

03 - Drizzle prepared dressing over the salad mixture. Toss lightly to coat all components without crushing delicate greens.

04 - Sprinkle pistachios and crumbled feta cheese over the dressed salad as final garnish.

05 - Serve immediately while greens remain crisp. Additional blueberries or pistachios may be added as garnish if desired.

01 -

The sweet blueberries and tangy feta create this incredible flavor contrast that makes salad feel like a treat instead of an obligation
It comes together in fifteen minutes flat but looks like something from a restaurant menu

02 -

I learned the hard way that adding the dressing too far ahead makes the greens soggy and the pistachios lose their crunch
The secret to restaurant-style presentation is placing ingredients in sections over the greens rather than tossing everything together until the very end

03 -

Dry your greens thoroughly after washing because water clinging to the leaves prevents the dressing from coating properly
Room temperature ingredients absorb dressing better than cold ones straight from the refrigerator