Blueberry Pistachio Spring Salad
A vibrant salad bursting with flavors from blueberries, candied pistachios, and creamy avocado, perfect for spring gatherings.
Ingredients
Salad Base
- 5 ounces spring mix salad greens
- 6 ounces chopped butter lettuce
- Candied pistachios (substitute regular if preferred)
- 1/2 medium red onion, sliced thin
- 1 watermelon radish, thinly sliced (or substitute regular radish)
- 1 to 2 small avocados, sliced
- 1 cup blueberries
- 1/3 cup pomegranate arils
- 2 ounces crumbled feta cheese
- Creamy pomegranate dressing to taste
Instructions
Preparation
- Toss the spring mix and chopped butter lettuce in a large bowl.
- Optionally, arrange them on a platter or divide among individual serving bowls.
- Layer with candied pistachios, followed by sliced red onion, radish, avocado, blueberries, and pomegranate arils.
- Generously sprinkle crumbled feta cheese over the top.
- Drizzle desired amount of creamy pomegranate dressing over the salad before serving.
- Finish with a sprinkle of freshly ground black pepper for added taste.
Notes
This salad is best enjoyed fresh, but leftovers can last up to two days in the refrigerator. Keep in mind that avocados may brown, so prepare just before serving. For extra crunch, consider toasting the pistachios lightly.