Blueberry Pistachio Spring Salad (Print Version)
Vibrant mix of blueberries, pistachios, and fresh greens with tangy lemon-honey dressing.
# What You Need:
→ Salad Base
01 - 5 oz spring mix greens
02 - 1/2 English cucumber, thinly sliced
03 - 1/4 small red onion, thinly sliced
→ Fruits and Garnishes
04 - 1 cup fresh blueberries
05 - 1/2 cup shelled pistachios, lightly toasted
06 - 1/4 cup fresh mint leaves, torn
→ Cheese
07 - 1/3 cup crumbled feta cheese
→ 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 Steps:
01 - In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, honey, Dijon mustard, sea salt, and black pepper until fully emulsified.
02 - Place spring mix greens, fresh blueberries, toasted pistachios, thinly sliced red onion, cucumber slices, crumbled feta cheese, and torn mint leaves in a large salad bowl.
03 - Drizzle the lemon-honey vinaigrette evenly over the salad and toss gently to coat all ingredients without bruising the greens.
04 - Plate the salad immediately and enjoy while fresh and crisp.
# Expert Tips:
01 -
- It takes 15 minutes from start to finish and looks like something from a restaurant
- The sweet and salty combination keeps everyone coming back for seconds
02 -
- The salad gets soggy fast once dressed so serve it right away
- Room temperature ingredients make the flavors pop more than cold ones
03 -
- A cold salad bowl keeps greens crisp longer on warm days
- Toss the greens with half the dressing first then add more as needed