Blueberry Pistachio Spring Salad
A vibrant and delicious salad celebrating spring with blueberries, pistachios, and creamy avocado, dressed in a tangy pomegranate dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 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)
- 1/2 cup creamy pomegranate dressing
- Freshly ground black pepper to taste
Instructions
- Prep your greens: Rinse the spring mix and butter lettuce under cold water and gently pat dry.
- Add the colors: In a large bowl, combine the spring mix and butter lettuce.
- Toss in the goodies: Add blueberries, pistachios, pomegranate arils (or cranberries), and diced avocado.
- Slice the radish and onion: If you’re including the watermelon radish, thinly slice it and add it to the mix.
- Cheesy goodness: Crumble the feta cheese over the top.
- Dress it up: Drizzle the creamy pomegranate dressing over the entire salad.
- Season to taste: Finally, season with freshly ground black pepper to your liking.
Notes
For added flair, serve in a large decorative bowl and garnish with extra pistachios or pomegranate arils.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 20mg
Keywords: salad, spring salad, blueberry salad, pistachio, healthy recipe