Blueberry Pistachio Spring Salad (Printable version)

Vibrant mix of fresh greens, sweet blueberries, and crunchy pistachios with zesty lemon-honey dressing.

# What you need:

→ Salad Components

01 - 4 oz fresh spring mix or baby spinach
02 - 1 cup fresh blueberries
03 - ½ cup shelled pistachios, roughly chopped
04 - 3.5 oz feta cheese, crumbled
05 - ½ small red onion, thinly sliced
06 - 1 small cucumber, thinly sliced
07 - ¼ cup fresh mint leaves, torn

→ Lemon-Honey Vinaigrette

08 - 3 tbsp extra-virgin olive oil
09 - 1½ tbsp fresh lemon juice
10 - 1 tbsp honey
11 - 1 tsp Dijon mustard
12 - ¼ tsp sea salt
13 - Freshly ground black pepper, to taste

# How To:

01 - Whisk together olive oil, lemon juice, honey, Dijon mustard, sea salt, and black pepper in a small bowl until fully emulsified and smooth.
02 - Place spring mix, blueberries, cucumber, red onion, mint, and crumbled feta cheese in a large salad bowl.
03 - Drizzle the prepared vinaigrette over the salad mixture and toss gently to coat all ingredients evenly.
04 - Sprinkle chopped pistachios over the top immediately before serving to preserve their texture. Serve at once.

# Expert Advice:

01 -
  • The sweet blueberries and tangy feta create this incredible flavor combination that wakes up your tastebuds
  • It comes together in fifteen minutes flat but looks like something from a fancy restaurant
02 -
  • The pistachios absolutely must go on last, otherwise theyll get soggy from the dressing
  • This salad tastes best within ten minutes of dressing, so dont let it sit too long
03 -
  • Dry your greens thoroughly after washing so the dressing actually sticks to the leaves
  • Let the vinaigrette sit for five minutes before using to let the flavors meld together

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