Blueberry Pistachio Spring Salad (Printable)
Sweet blueberries and crunchy pistachios meet fresh spring greens in a 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 - In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, sea salt, and black pepper until emulsified.
02 - In a large salad bowl, combine spring mix, blueberries, cucumber, red onion, mint, and feta cheese.
03 - Drizzle the vinaigrette over the salad and gently toss until everything is evenly coated.
04 - Top with chopped pistachios just before serving to retain their crunch.
05 - Serve immediately and enjoy.
# Expert Tips:
01 -
- The sweet and salty combo hits every craving in one bite
- It comes together in literally 15 minutes flat
- The colors alone make people think you tried way harder than you actually did
02 -
- Once you add pistachios, serve within 10 minutes or they lose their magic crunch
- The dressing can be made 2 days ahead and kept in the fridge
- Do not dress the whole salad if you are packing it for lunch, keep components separate
03 -
- Dry your greens thoroughly or the dressing slides right off
- Taste and adjust the honey before dressing, some blueberries are sweeter than others