Blueberry Pistachio Spring Salad (Print View)
Fresh spring greens with juicy blueberries, toasted pistachios, feta, and mint in a zesty lemon-honey dressing.
# Ingredient List:
→ Salad Base
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:
01 - In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified and smooth.
02 - In a large salad bowl, combine spring greens, blueberries, toasted pistachios, red onion, cucumber, feta, and mint.
03 - Drizzle the vinaigrette over the salad and toss gently to coat all ingredients evenly without crushing delicate greens.
04 - Serve immediately while pistachios remain crunchy and greens are crisp.
# Expert Advice:
01 -
- The way the bright lemon vinaigrette wakes up every single bite
- Its the kind of salad that makes people actually excited to eat vegetables
02 -
- The salad will get soggy if dressed too far ahead, always add vinaigrette right before serving
- Room temperature ingredients help the vinaigrette coat the leaves more evenly than cold ones
03 -
- Use a salad spinner to thoroughly dry the greens after washing, wet leaves make dressing slide right off
- Let the dressed salad sit for 2 minutes before tossing again, this helps the flavors distribute evenly