Blueberry Pistachio Spring Salad (Printer-friendly)

Fresh spring greens with blueberries, pistachios, and feta in lemon-honey vinaigrette.

# 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

# Method:

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 - Place spring mix, blueberries, cucumber, red onion, mint, and crumbled feta cheese in a large salad bowl.
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 just before serving to preserve their crunch. Serve immediately.

# Expert Tips:

01 -
  • The honey-lemon dressing creates this bright, almost magical balance that makes everything taste impossibly fresh
  • It takes fifteen minutes but looks like something from a restaurant window
02 -
  • Never dress this salad more than twenty minutes before serving or it collapses into a sad, soggy shadow of itself
  • The pistachios lose their crunch after an hour, so add them as the absolute final step
03 -
  • Use a vegetable peeler on your cucumber for those delicate ribbons that catch the dressing perfectly
  • Let your vinaigrette sit for five minutes before tossing, the flavors marry and mellow into something more cohesive

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