Blueberry Pistachio Spring Salad (Printable Version)

Fresh spring greens with juicy blueberries, toasted pistachios, and tangy feta in a bright lemon-honey dressing.

# What You Need:

→ Salad

01 - 5 oz spring mix greens
02 - 1 cup fresh blueberries
03 - 1/2 cup shelled pistachios, lightly toasted
04 - 1/4 small red onion, thinly sliced
05 - 1/3 cup crumbled feta cheese
06 - 1/2 English cucumber, thinly sliced
07 - 1/4 cup fresh mint leaves, torn

→ Lemon-Honey Vinaigrette

08 - 3 tbsp extra virgin olive oil
09 - 1 1/2 tbsp fresh lemon juice
10 - 1 tsp honey
11 - 1 tsp Dijon mustard
12 - 1/4 tsp sea salt
13 - 1/8 tsp black pepper

# Directions:

01 - In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until fully emulsified.
02 - Place spring greens, blueberries, toasted pistachios, red onion, cucumber, feta, and mint in a large salad bowl.
03 - Drizzle the vinaigrette over the salad and toss gently to coat all ingredients evenly.
04 - Plate the salad immediately while greens are crisp and pistachios retain their crunch.

# Expert Tips:

01 -
  • The vinaigrette comes together in seconds and keeps in the fridge for days
  • Every forkful hits that perfect sweet salty crunchy balance that makes salads addictive
02 -
  • I learned the hard way that adding the dressing too far in advance makes the mint turn brown and sad
  • The pistachios lose their magical crunch overnight so only toast what you plan to use immediately
03 -
  • Invest in a good salad spinner, dry greens make all the difference in how well the dressing coats every leaf
  • Always taste your blueberries first and add a pinch more honey if they are particularly tart

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