Blueberry Pistachio Spring Salad (Printable)

Sweet blueberries and crunchy pistachios meet fresh spring greens in a zesty lemon-honey vinaigrette.

# What You Need:

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

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

01 - Whisk together olive oil, lemon juice, honey, Dijon mustard, sea salt, and black pepper in a small bowl until fully emulsified and smooth.

02 - Place spring mix, blueberries, cucumber, red onion, mint, and feta cheese in a large salad bowl.

03 - Drizzle the prepared vinaigrette over the salad mixture and toss gently to coat all ingredients evenly.

04 - Sprinkle chopped pistachios over the salad immediately before serving to maintain optimal texture and crunch.

05 - Plate the salad and serve immediately while fresh and crisp.

01 -

This salad comes together in literally fifteen minutes making it your new best friend for unexpected guests or lazy weeknight dinners
The honey lemon dressing strikes that perfect balance between tangy and sweet that makes people ask for the recipe

02 -

I learned the hard way that pistachios get sad and soft if they sit in dressing for more than twenty minutes
The dressing keeps perfectly in a sealed jar for up to a week and actually tastes better after the flavors meld

03 -

Dry your greens thoroughly even tiny droplets of water will prevent the dressing from coating properly
Let the dressed salad sit for two minutes before serving to let the flavors start melding together