Blueberry Pistachio Spring Salad (Printable version)

Fresh spring greens tossed with sweet blueberries, crunchy pistachios, and tangy feta in a bright 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 make it:

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. Serve immediately.

# Expert tips:

01 -
  • The combination of textures from crisp cucumber, creamy feta, and crunchy pistachios makes every bite interesting
  • You get all the elegance of a restaurant salad without any actual cooking
02 -
  • The pistachios go soggy if they sit too long in the dressing, so add them as the very last step
  • This salad tastes best within an hour of dressing, so assemble just before serving
03 -
  • Dry your greens thoroughly after washing so the dressing clings instead of sliding off
  • Let the vinaigrette sit for 10 minutes before tossing to let the flavors meld

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