Place the mixed greens, shredded carrot, sprouts, and berries in a large mixing bowl. Drizzle with dressing and toss to combine.
Pour into a serving bowl and top with chopped avocado and pistachios. Serve immediately.
Notes
I tossed the salad with my Citrus Vinaigrette recipe using blood orange juice and adding 1 tablespoon of finely grated shallot. The dressing tastes better after chilling, so it is best to make a full recipe ahead of time.