Blueberry Pistachio Spring Salad (Printable)

Vibrant blend of blueberries, pistachios, and fresh spring greens with zesty lemon dressing

# What You'll Need:

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

02 - 5 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 maple syrup

10 - 1 tsp Dijon mustard

11 - 1/4 tsp sea salt

12 - Freshly ground black pepper to taste

01 - Whisk olive oil, lemon juice, honey, Dijon mustard, salt, and pepper in small bowl until emulsified and smooth

02 - Place spring greens, blueberries, cucumber slices, and diced avocado in large salad bowl

03 - Drizzle vinaigrette evenly over salad and toss gently to coat all components

04 - Sprinkle pistachios and crumbled feta over dressed salad

05 - Serve immediately with additional blueberries or pistachios as garnish if desired

01 -

The sweet blueberries and salty feta create this incredible flavor dance that keeps everyone coming back for seconds
You can throw everything together in fifteen minutes flat, which is a lifesaver on busy weeknights
That crunchy pistachio texture against creamy avocado turns a simple salad into something genuinely special

02 -

Never dress this salad more than ten minutes before serving or the greens will start to wilt and lose their satisfying crunch
Room temperature ingredients make a huge difference in flavor absorption, so take your avocado and cheese out of the fridge about twenty minutes before prep

03 -

Dry your greens completely after washing, because water on the leaves will prevent the dressing from coating properly and make everything soggy
Buy pistachios already shelled to save time and avoid the frustration of picking shell fragments out of your perfect salad