That’s a great question. It can be made ahead, but what I would do is make/prepare all the ingredients and keep them separate, then mix them right before you serve except the mint. Keep the leaves whole then chop before you mix, this way they will not wilt and turn brown. This way the nuts will stay crunchy. Chop the mint right before you serve so it will not wilt and it will seem like you just made the dish. I hope this helps and hope you enjoy the salad.

Going to make this soon. Can this be made a day before serving? Just curious how well it holds up after refrigerating or does it need to be served fresh.

Thank you so much 🙂