Blueberry Pistachio Spring Salad (Printable version)

Fresh spring greens tossed with sweet blueberries, crunchy pistachios, and feta in a zesty lemon-honey dressing.

# What you'll need:

→ Salad Base

01 - 4 oz fresh spring mix or baby spinach
02 - 1 cup fresh blueberries
03 - 1/2 small red onion, thinly sliced
04 - 1 small cucumber, thinly sliced
05 - 1/4 cup fresh mint leaves, torn

→ Toppings

06 - 1/2 cup shelled pistachios, roughly chopped
07 - 3.5 oz feta cheese, crumbled

→ 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 - 1/4 tsp sea salt
13 - Freshly ground black pepper, to taste

# Directions:

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 - Combine spring mix, blueberries, cucumber, red onion, mint leaves, and crumbled feta cheese in a large salad bowl.
03 - Drizzle the prepared vinaigrette evenly over the salad mixture and toss gently to coat all ingredients without damaging the greens.
04 - Sprinkle chopped pistachios over the top just before serving to preserve their texture and crunch.
05 - Plate the salad right away while ingredients remain crisp and fresh.

# Expert Advice:

01 -
  • It comes together in fifteen minutes flat but looks like something from a restaurant menu
  • The balance of sweet, salty, and bright flavors works with almost any main dish
02 -
  • Do not dress the entire salad if you are planning to save some for lunch the next day
  • Room temperature ingredients make the vinaigrette emulsify more reliably
03 -
  • Pat your cucumber and blueberries completely dry before tossing so the dressing clings properly
  • Red onion slices taste milder after a ten minute soak in ice water

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