Begin by dicing the bell pepper into approximately 1/4" cubes and placing in small bowl. Now peel and mince the shallot and add to the same bowl as the pepper.
Remove the shells from approximately 40 pistachios and add to a blender with the juice from 1 lemon, 1/4 cup EVOO, and a pinch of salt. Blend on high until dressing is fully combined.
Wash mixed greens and place in large salad bowl. Next add bell peppers and shallots. Drizzle entire contents of the dressing over salad and lightly combine using your hands or salad tongs. Serve immediately.