Blueberry Pistachio Spring Salad (Print version)
Vibrant mix of blueberries, pistachios, and spring greens with citrus dressing
# What you'll need:
→ Salad Components
01 - 4 cups mixed spring greens (baby spinach, arugula, mache)
02 - 150 g fresh blueberries (approximately 1 cup)
03 - 1 medium 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 pure maple syrup
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 or maple syrup, Dijon mustard, sea salt, and black pepper in a small bowl until completely emulsified and smooth.
02 - Place mixed spring greens, fresh blueberries, sliced cucumber, and diced avocado in a large salad bowl. Toss gently to distribute ingredients evenly.
03 - Drizzle the prepared dressing evenly over the salad mixture. Toss lightly to coat all components without damaging the delicate greens.
04 - Sprinkle pistachios and crumbled feta cheese over the dressed salad. Serve immediately, optionally garnished with additional blueberries or pistachios.
# Expert advice:
01 -
- The honey and lemon dressing hits that perfect sweet-tart balance that makes people ask what you put in it
- It comes together in fifteen minutes flat but looks like something from a restaurant menu
02 -
- This salad tastes best at room temperature so take the chill off the greens for ten minutes before serving
- The dressing can be made a day ahead but wait to dress the salad until right before serving
03 -
- Dry your greens thoroughly after washing or the dressing will slide right off
- Gentle tossing is key since you want all those beautiful components to stay intact