Description
Blueberry Pistachio Spring Salad is a vibrant and nourishing dish that combines juicy blueberries, crunchy pistachios, crisp greens, and a lively natural dressing. This refreshing salad delivers fresh flavors and contrasting textures perfect for a healthy lunch or a light dinner celebrating spring.
Ingredients
Scale
Salad Ingredients
- 4 cups baby spinach or spring mix
- 1 cup fresh blueberries
- 1/2 cup pistachios (shelled and toasted)
- 1 medium cucumber, thinly sliced
- 1 ripe avocado (plant-based), peeled and cubed
- 1/4 cup red onion, thinly sliced
- 1/3 cup plant-based feta crumbles
- 2 tablespoons fresh mint leaves, roughly chopped
Dressing Ingredients
- 2 tablespoons apple cider vinegar (natural)
- 3 tablespoons extra virgin olive oil (natural)
- 1 tablespoon honey or maple syrup (natural)
- 1 teaspoon Dijon mustard (natural)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Ingredients: Wash all fresh produce thoroughly. Thinly slice the cucumber, peel and cube the avocado (plant-based), thinly slice the red onion, and roughly chop the fresh mint leaves. Shell and toast the pistachios lightly in a dry pan over medium heat until fragrant.
- Make the Dressing: In a small bowl, whisk together apple cider vinegar (natural), extra virgin olive oil (natural), honey or maple syrup (natural), Dijon mustard (natural), salt, and pepper until the dressing is smooth and slightly thickened, balancing sweetness and tanginess.
- Assemble the Salad: In a large salad bowl, combine the baby spinach or spring mix, fresh blueberries, cucumber slices, red onion, mint leaves, and avocado cubes. Drizzle the dressing over the salad and gently toss to coat without bruising the avocado or berries.
- Add Crunch and Creaminess: Sprinkle the toasted pistachios and crumbled plant-based feta on top. Serve immediately to enjoy the peak freshness and vibrant textures.
Notes
- Use the freshest blueberries and greens available for maximum flavor and color.
- Toast pistachios just until fragrant to avoid bitterness.
- Handle avocado and blueberries gently to keep them intact.
- Adjust the dressing’s sweetness or acidity to your taste.
- Serve the salad fresh to maintain crispness and vibrant colors.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizers
- Method: No-cook
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 8g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: blueberry salad, pistachio salad, spring salad, healthy salad, plant-based salad, fresh salad
