Delicious Blueberry Pistachio Spring Salad for Fresh Vibes

Enjoy a vibrant Blueberry Pistachio Spring Salad, bursting with flavor and freshness, perfect for springtime meals.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 280

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

4 cups spring mix salad greens
2 cups butter lettuce
2 cups blueberries
1 cup pistachios toasted or candied
1 cup pomegranate arils or dried cranberries
1 medium avocado toss with lemon juice
1 medium watermelon radish optional
1 small red onion
1 cup feta cheese or vegan feta

For the Dressing

1/2 cup creamy pomegranate dressing
to taste freshly ground black pepper

Equipment

salad spinner
Cutting board
Knife
Mixing bowl
Skillet

Method

Step-by-Step Instructions

Wash the spring mix salad greens and butter lettuce under cold water, spin dry, and tear into bite-sized pieces.
Slice the watermelon radish and red onion thinly, arranging them in separate bowls.
Add blueberries and pomegranate arils to the bowl with the salad greens and gently toss.
Toast pistachios in a dry skillet over medium heat for about 5 minutes until golden.
Cut the avocado, toss with lemon juice, and add to the bowl with crumbled feta cheese.
Drizzle the creamy pomegranate dressing over the salad and gently toss to combine.
Serve immediately for optimal freshness, or store leftovers in the fridge for up to 1 day.

Nutrition

Serving: 1servingCalories: 280kcalCarbohydrates: 30gProtein: 7gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 300mgPotassium: 500mgFiber: 6gSugar: 10gVitamin A: 30IUVitamin C: 40mgCalcium: 10mgIron: 8mg

Notes

Dress the salad just before serving to maintain crispiness. Keep the avocado separate until ready to mix in to prevent browning.

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