Blueberry Pistachio Spring Salad (Printable version)
Fresh spring greens with blueberries, pistachios, and tangy lemon-honey dressing.
# What you need:
→ Salad Components
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
# How To:
01 - In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified and smooth.
02 - Place spring greens in a large salad bowl. Top with blueberries, toasted pistachios, red onion, cucumber, feta, and mint leaves.
03 - Drizzle the vinaigrette evenly over the salad. Using salad servers or large spoons, toss gently to coat all ingredients without crushing delicate greens.
04 - Divide among plates and serve immediately while greens are crisp and pistachios maintain their crunch.
# Expert Advice:
01 -
- The way honey tames lemon acidity makes this dressing something youll want on everything
- Toasted pistachios add this incredible buttery crunch that keeps you coming back for another bite
02 -
- This salad does not sit well dressed, so always add the vinaigrette right before serving or pack the dressing separately if you are taking it to a potluck
- The mint absolutely must be torn, not chopped with a knife, because chopping bruises the leaves and makes them taste bitter instead of fresh
03 -
- Use your hands to gently toss the salad instead of metal utensils, which can bruise the delicate greens and damage the blueberries
- Let the dressed salad sit for just 2 minutes before serving to let the flavors start mingling, but no longer or the greens will begin to wilt