Blueberry Pistachio Spring Salad (Printable version)
Fresh spring greens tossed with blueberries, creamy avocado, and pistachios in light 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 (or maple syrup)
10 - 1 tsp Dijon mustard
11 - 1/4 tsp sea salt
12 - Freshly ground black pepper to taste
# Directions:
01 - In a small bowl, whisk together the olive oil, lemon juice, honey (or maple syrup), Dijon mustard, salt, and pepper until smooth and emulsified.
02 - In a large salad bowl, gently toss the spring greens, blueberries, cucumber slices, and diced avocado until evenly distributed.
03 - Drizzle the dressing evenly over the salad and toss lightly to coat all ingredients without damaging the delicate greens.
04 - Sprinkle the salad with pistachios and crumbled feta. Serve immediately, garnished with additional blueberries or pistachios if desired.
# Expert advice:
01 -
- The way creamy avocado balances against crisp cucumber creates texture in every single bite
- This salad comes together in fifteen minutes but looks like something from a restaurant kitchen
02 -
- This salad does not sit well once dressed, so toss it right before serving
- The feta can make it too salty if you add extra salt to the dressing
03 -
- Use a vegetable peeler to create long, elegant cucumber ribbons instead of simple slices
- Toast the pistachios in a dry pan for two minutes to deepen their flavor