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Blueberry Pistachio Spring Salad

Fresh spring salad with blueberries pistachios feta and lemon poppy seed dressing
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A vibrant and joyful salad that combines sweet blueberries, salty pistachios, creamy feta, and avocado with a tangy lemon poppy seed dressing. It's a quick, feel-good dish perfect for a light lunch or a stunning side, bringing a burst of color and texture to any meal.

Ingredients

Scale
  • 5 oz mixed spring greens or baby spinach
  • 1 cup fresh blueberries
  • 1/2 cup shelled pistachios, roughly chopped
  • 1/2 cup crumbled feta cheese
  • 1 ripe avocado, sliced
  • 1/4 small red onion, thinly sliced
  • 1/3 cup plain Greek yogurt
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp honey or maple syrup
  • 1 tsp poppy seeds
  • 1/4 tsp garlic powder
  • Salt and black pepper to taste

Instructions

  1. Make the dressing. In a small bowl or jar, combine Greek yogurt, olive oil, lemon juice, honey, poppy seeds, and garlic powder. Whisk or shake until smooth and creamy. Season with salt and pepper. Set aside.
  2. Assemble the salad base. In a large salad bowl, add the spring greens. Scatter the blueberries, chopped pistachios, and crumbled feta over the top.
  3. Add final touches and serve. Just before serving, add the sliced avocado and red onion. Drizzle with about half of the dressing and toss gently to coat. Serve immediately with extra dressing on the side.

Notes

Dress the salad just before serving to keep greens crisp. For best crunch, toast pistachios in a dry pan for 2-3 minutes. Store components separately for meal prep; dressing keeps for 5 days.

Nutrition

Find it online: https://www.stacksipsnack.com/blueberry-pistachio-spring-salad/