Blueberry Pistachio Spring Salad (Printable)

Sweet blueberries meet crunchy pistachios and fresh greens in zesty lemon-honey dressing

# 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 Cook:

01 - In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, sea salt, and black pepper until fully emulsified and smooth.
02 - In a large salad bowl, combine 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 components are evenly coated.
04 - Top with chopped pistachios immediately before serving to preserve their texture and crunch.
05 - Serve immediately while fresh and crisp for optimal flavor and texture.

# Expert Suggestions:

01 -
  • The honey-lemon dressing strikes that perfect balance between bright and sweet that makes you want to lick the bowl
  • Everything stays crisp and fresh because there's literally no cooking required
02 -
  • I learned the hard way that adding pistachios too early makes them lose their signature crunch within minutes
  • The dressing tastes better after sitting for ten minutes, so make it first
03 -
  • Use a salad spinner to thoroughly dry the greens so the dressing actually clings to the leaves
  • Let the dressed salad sit for five minutes before serving to let flavors meld

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