Blueberry Pistachio Spring Salad (Printable Version)
Juicy blueberries and toasted pistachios over fresh spring greens with lemon-honey vinaigrette.
# What You'll Need:
→ Salad Components
01 - 5 oz spring mix greens
02 - 1 cup fresh blueberries
03 - 1/2 cup shelled pistachios, lightly toasted
04 - 1/4 small red onion, thinly sliced
05 - 1/3 cup crumbled feta cheese
06 - 1/2 English cucumber, thinly sliced
07 - 1/4 cup fresh mint leaves, torn
→ Lemon-Honey Vinaigrette
08 - 3 tbsp extra virgin olive oil
09 - 1 1/2 tbsp fresh lemon juice
10 - 1 tsp honey
11 - 1 tsp Dijon mustard
12 - 1/4 tsp sea salt
13 - 1/8 tsp black pepper
# How To Make It:
01 - Whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper in a small bowl until fully emulsified.
02 - Place spring greens, blueberries, toasted pistachios, red onion, cucumber, feta, and mint in a large salad bowl.
03 - Drizzle the vinaigrette evenly over the salad and toss gently to coat all ingredients without crushing the greens.
04 - Plate the salad immediately and enjoy while the greens are crisp and the pistachios retain their crunch.
# Expert Advice:
01 -
- The sweet and salty combination hits every crave button at once
- It looks impressive but comes together in fifteen minutes flat
02 -
- Toast the pistachios ahead of time and let them cool completely
- Don't overdress the salad the leaves should glisten not swim
03 -
- Use a jar with a lid to shake the dressing instead of whisking
- Tear blueberries in half if they're especially large