Blueberry Pistachio Spring Salad (Printable Version)

Fresh spring greens with sweet blueberries and crunchy pistachios in 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

# Directions:

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 vinaigrette over the salad mixture and gently toss 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.

# Expert Tips:

01 -
  • It comes together in literally 15 minutes but looks like something from a restaurant menu
  • The combination of sweet blueberries, tangy feta, and crunchy pistachios is addictive
  • You can make the dressing ahead and keep it in your fridge for instant salad magic
02 -
  • Dress the salad just before serving or the greens will wilt and lose their cheerful bounce
  • The pistachios go from perfectly crunchy to sadly soft quickly, so keep them separate until the very last moment
03 -
  • Invest in good olive oil because it makes up half your dressing and cheap oil tastes exactly like regret
  • Taste your berries before adding them to the bowl and adjust the honey based on their natural sweetness

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