Blueberry Pistachio Spring Salad (Print Version)

Sweet blueberries and crunchy pistachios meet fresh spring greens in a zesty lemon-honey dressing. Ready in 15 minutes.

# What You'll 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 Steps:

01 - In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, sea salt, and black pepper until emulsified and smooth.
02 - In a large salad bowl, add spring mix, blueberries, cucumber, red onion, mint, and crumbled feta cheese.
03 - Drizzle the prepared vinaigrette over the salad mixture and toss gently until all ingredients are evenly coated.
04 - Sprinkle chopped pistachios over the salad immediately before serving to preserve their crisp texture.
05 - Plate the salad and serve promptly while fresh and vibrant.

# Expert Tips:

01 -
  • The sweet blueberries and salty feta create that perfect flavor collision that makes you forget you're eating something healthy
  • It comes together in fifteen minutes flat but looks like something from a restaurant menu
02 -
  • Never dress this salad more than ten minutes before serving or the greens will start to wilt
  • The pistachios absolutely must be added last or they lose their crunch
03 -
  • Use a salad spinner to thoroughly dry the greens after washing
  • Tear larger spinach leaves by hand instead of cutting with a knife

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