Cucumber blueberry salad is a refreshing summer side dish that's filled with fresh ingredients. Sliced cucumber, blueberries, almonds, and fresh mint are tossed in a homemade lemon-honey vinaigrette dressing.
Make a batch of refreshing and light cucumber blueberry salad to keep you cool this summer. Filled with fresh and nutritious ingredients, this cold salad recipe makes the perfect picnic side dish.
Sliced fresh cucumbers, blueberries, almonds, and mint are tossed together and drizzled in a homemade honey-lemon vinaigrette dressing. The flavors are light, fresh, and bright - the perfect combination to cool you down on a hot summer day.
Serve this salad at your next picnic, barbecue, or as a light afternoon snack. Made with easy to find, year-round ingredients. No need to wait for summer if you're looking for a fresh salad to make!
Ingredients and substitutions
Any cucumbers will work in this recipe, from slicing cucumbers, to seedless or pickling cucumbers. While pickling cucumbers are made for pickling, they can also be sliced and enjoyed fresh!
Sliced almonds can be substituted with your favorite chopped nuts, like pecans, walnuts, or pistachios.
Honey can be substituted with maple syrup to make this recipe vegan friendly.
Fresh lemon juice is best - it has a much fresher, brighter flavor compared to lemon juice concentrate.
Preparing salad ingredients
To make your cucumber blueberry salad, you'll need to prep a few ingredients first.
Slice and 'cube' your cucumber into small, easy to eat bites. No need to peel your cucumber first - the peel contains most of the nutrients!
I recommend buying sliced almonds at the grocery store. If you have whole almonds on hand, give them a quick chop before adding to your salad.
Fresh mint is a real game changer in this recipe! It's bright and fresh, and the perfect addition for summer. I recommend stacking your fresh mint leaves on top of each other, rolling them up, then slicing into thin strips. This is called a chiffonade cut, which means "little ribbons" in French.
Make ahead and storage
Cucumbers will release liquid as they sit, so I recommend tossing your salad together just before serving.
Have leftover salad? It will keep for up to 3 days in the refrigerator, but will get more watery over time. Simply toss your salad again before serving any leftovers.
Cucumber Blueberry Salad
- 2 cucumbers
- 1 pint blueberries
- ½ cup sliced almonds
- ¼ cup fresh mint
- 3 tablespoons lemon juice juice of 1 lemon
- 2 tablespoons olive oil
- 1 tablespoon honey or maple syrup
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- Slice cucumber into bite size pieces and add to bowl along with blueberries and sliced almonds. Gather fresh mint leaves into a stack, roll tightly together, and slice into long, thin ribbons. Add to bowl with other ingredients and set aside.
- In a small bowl, whisk together lemon juice, olive oil, honey, salt, and pepper. Pour over salad ingredients and toss until evenly coated. Serve immediately, or refrigerate until ready to serve.
- Salad is best served the same day as preparing.
- If making ahead, wait until just before serving to toss salad in dressing. Cucumber will release water as it sits, making your salad watery.
- Leftovers can be kept in a sealed container in the refrigerator for up to 3 days.