Description
Fresh, vibrant, and antioxidant-rich, this Blueberry Pistachio Spring Salad combines mixed greens, juicy blueberries, creamy avocado, crunchy pistachios, and creamy cheese, all finished with a bright lemon vinaigrette. Perfect for a light lunch or a beautiful brunch side.
Ingredients
4 cups mixed greens (spring mix, baby spinach, or arugula)
1 cup fresh blueberries
1 ripe avocado, sliced
1/2 small red onion, thinly sliced
1/2 cup pistachios, roughly chopped
4 oz creamy cheese (goat cheese or feta)
Lemon Vinaigrette
1/3 cup extra virgin olive oil
Juice of 1 large lemon (about 3 tbsp)
1 tsp Dijon mustard
1 tbsp honey or maple syrup
1 small garlic clove, minced
Salt, to taste
Freshly ground black pepper, to taste
Instructions
1. Wash and dry the mixed greens, then add to a large bowl or platter.
2. Top with blueberries, sliced avocado, sliced red onion, chopped pistachios, and crumbled cheese.
3. In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey (or maple syrup), minced garlic, salt, and pepper until emulsified.
4. Drizzle vinaigrette over the salad just before serving.
5. Toss gently (or serve layered) and enjoy immediately.
Notes
Make-ahead tip: Keep dressing separate and add avocado right before serving.
Vegan option: Use maple syrup and dairy-free cheese or omit cheese.
Nut swap: Replace pistachios with almonds, walnuts, or sunflower seeds.
Onion tip: Soak sliced red onion in cold water for 10 minutes to mellow the bite.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10 g
- Sodium: 220 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 20 mg