In a small bowl, whisk all the vinaigrette ingredients together. Pour into a jar or other vessel and refrigerate until ready to use. This dressing tastes best if used on the same day.
When ready to serve, add just the greens into a large serving bowl.
Stir the dressing and lightly dress the greens, using about half the dressing amount, and toss to coat.
Top the salad with the blueberries, avocado, cucumber, feta, and crushed pistachios.
Drizzle the remaining dressing over the top of the salad and serve.