Blueberry Pistachio Spring Salad
A bright and crunchy spring salad featuring fresh blueberries, creamy avocado, and crunchy nuts, perfectly dressed for a refreshing meal.
Ingredients
Salad Base
- 5 ounces spring mix salad greens Use pre-washed for convenience.
- 6 ounces chopped butter lettuce Adds a soft texture.
Fruits and Vegetables
- 1 medium red onion (sliced thin)
- 1 piece watermelon radish (thinly sliced)
- 1-2 small avocados (sliced) Choose ripe avocados.
- 1 cup blueberries Fresh is ideal; frozen can be used but may alter texture.
- 1/3 cup pomegranate arils Look for bright arils for the best flavor.
Toppings
- 2 ounces crumbled feta cheese Provides a salty contrast.
- 1 cup candied pecans Can substitute with pistachios.
Dressing
- 1 cup creamy pomegranate dressing May use store-bought or homemade.
Instructions
Preparation
- Gently toss the spring mix and chopped butter lettuce in a large bowl to combine them evenly without bruising.
- Transfer the mixed greens to a platter or divide them among individual serving bowls.
Layering Ingredients
- Scatter thinly sliced red onion and watermelon radish over the greens.
- Add candied nuts in an even layer.
Adding Toppings
- Arrange sliced avocado, blueberries, and pomegranate arils evenly on the salad.
- Crumble feta cheese over the top.
Serving
- Drizzle with creamy pomegranate dressing right before serving.
- Optionally, grind black pepper over the finished salad.
Notes
Serve very cold for the best texture. Use a wide platter for presentation and avoid overdressing to maintain crispness.