Blueberry Pistachio Spring Salad (Print version)

Fresh blueberries and pistachios over spring greens with lemon-honey dressing

# 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

# How to make it:

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 crumbled feta cheese in a large salad bowl.
03 - Drizzle the prepared vinaigrette over the salad mixture and toss gently to ensure even coating without damaging delicate greens.
04 - Sprinkle chopped pistachios over the salad immediately before serving to preserve their crisp texture.
05 - Serve the salad immediately while fresh and crisp.

# Expert suggestions:

01 -
  • The blueberries burst in your mouth while pistachios add this incredible buttery crunch that keeps every bite interesting
  • It comes together in fifteen minutes but looks like something from a restaurant menu
  • The honey lemon dressing strikes that perfect balance where nothing overshadows anything else
02 -
  • Red onion can overpower delicate flavors if you skip the cold water soak trick I mentioned
  • The pistachios lose their magic if they sit in dressing too long, so keep them separate until the last moment
  • Feta varies wildly in saltiness depending on the brand, so always taste a crumble before adding additional salt
03 -
  • Tear the mint leaves rather than chopping them to avoid bruising and bitter flavors
  • Let the dressing sit at room temperature for ten minutes before using to wake up the honey
  • Use a vegetable peeler on the cucumber for ribbons instead of slices for an elegant presentation

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