Blueberry Pistachio Spring Salad (Printable)

Juicy blueberries meet crunchy pistachios and crisp spring greens in a refreshing citrus dressing.

# What goes in:

→ Salad Base

01 - 4 cups mixed spring greens (baby spinach, arugula, mache)
02 - 2.5 cups fresh blueberries (approximately 5 oz)
03 - 1 medium cucumber, thinly sliced
04 - 1 small avocado, diced

→ Toppings

05 - 1/2 cup shelled unsalted pistachios
06 - 1/3 cup crumbled feta cheese

→ Citrus 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 - Whisk together olive oil, lemon juice, honey or maple syrup, Dijon mustard, sea salt, and black pepper in a small bowl until emulsified and smooth.
02 - Place spring greens, blueberries, cucumber slices, and diced avocado in a large bowl. Gently toss 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 evenly over the dressed salad.
05 - Serve immediately. Garnish with additional blueberries or pistachios if desired.

# Expert Advice:

01 -
  • The way sweet blueberries burst against salty feta creates that perfect sweet-savory dance that keeps you coming back for another bite
  • You can throw this together in fifteen minutes flat but it looks like something from a restaurant patio
  • The textures are incredible—crunchy pistachios, creamy avocado, crisp cucumbers, and tender greens all in one bowl
02 -
  • I learned the hard way that adding the dressing too far in advance turns this into a soggy mess—dress right before serving
  • Room temperature blueberries have more flavor than cold ones straight from the fridge
  • The salad stays surprisingly fresh for a day if you keep the dressing and nuts separate and toss them in just before eating
03 -
  • Dry your washed greens thoroughly or the dressing will slide right off
  • Toast your pistachios in a dry pan for 2 minutes beforehand if you want even more depth of flavor

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