Cucumber blueberry salad is a refreshing summer side dish that's filled with fresh seasonal ingredients. Cucumber, blueberries, almonds, and fresh mint are tossed in a homemade lemon-honey vinaigrette dressing.
Recipe summary
Flavor: Fresh, light, minty.
Texture: Crunchy almonds contrast with the juicy blueberries and tender cucumber.
Fresh ingredients. Made with cucumbers, blueberries, almonds, and mint tossed in a honey-lemon vinaigrette.
Easy to make. Have a salad ready in about 15 minutes!
Perfect for: Summer picnics, barbecues, or accompanying a light lunch.
Similar to: Arugula Watermelon Salad and Strawberry Walnut Salad
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Ingredients and substitutions
- Cucumbers - Any cucumbers will work in this recipe, like slicing cucumbers, seedless, English, or pickling cucumbers.
- Blueberries - Fresh blueberries could be substituted with other berries if desired. I don't recommend using frozen, thawed blueberries since they have a softer, mushier texture that doesn't hold up well in a salad.
- Almonds - 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.
- Lemon juice - Fresh lemon juice is best. It has a fresher, brighter flavor compared to bottled lemon juice concentrate.
- Mint - Fresh, julienned mint adds a fresh, bright flavor to the salad. Mint could be substituted with fresh basil for a different flavor.
- Olive oil - Necessary to make the dressing.
- Salt & pepper - Adds flavor to the vinaigrette.
How to make cucumber blueberry salad
- Add cucumber, blueberries, almonds, and mint to a large bowl and set aside.
- Juice fresh lemon juice into a bowl.
- Add oil, honey, and seasoning.
- Whisk until incorporated, then pour over salad ingredients and toss to combine.
Tips and tricks
To make ahead: This salad can be made up to 24 hours ahead of time. Store your cucumber in its own container, then store the blueberries, almonds, and mint in another container. Store the vinaigrette in a third container. Toss all the ingredients together just before serving. This helps prevent your ingredients from breaking down and getting mushy.
Chop cucumber into small bites: Think about eating your salad and chop the cucumber into small bites that are similar in size to the blueberries.
To make vegan: Swap the honey with maple syrup.
Leftovers and storage
Have leftover salad? It will keep for up to 3 days in the refrigerator, but will get watery over time. Simply toss the salad again just before serving leftovers.
Frequently asked questions
Does cucumber need to be peeled for salad? Cucumber skin is edible and doesn't need to be removed. However, it depends on the type of cucumber you have on hand.
Waxy coating - Some cucumbers come with a waxy coating. This should be peeled off before dicing into a salad.
Thick skin - If your cucumbers have a thick, bitter skin, I'd recommend peeling them.
Thin skin - Some cucumbers have a thin skin that won't affect the texture of your salad. These don't need to be peeled (unless you want to).
I don't recommend preparing your salad ingredients more than 24 hours in advance. The cucumber releases liquid as it sits and the fresh mint will wilt. To prepare this ahead of time, store your ingredients in three separate containers: cucumber in the first, almond, mint, and blueberries in a second, and the vinaigrette in a third. Toss your ingredients together just before serving.
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📖 Recipe
Cucumber Blueberry Salad
Ingredients
- 2 cucumbers
- 1 pint (340 g) blueberries
- ½ cup (43 g) sliced almonds
- ¼ cup (8 g) 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
Instructions
- 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.
Equipment Recommendations
Notes
- To make ahead: Store cucumber in its own container, and store the blueberries, almonds, and mint in a second container. Store the vinaigrette in a third container. Combine your ingredients and toss just before serving. Salad ingredients will break down and get mushy if made too far ahead of time.
- Storage: Leftovers can be kept in a sealed container in the refrigerator for up to 3 days.
- Vegan variation: Swap the honey with maple syrup.
Looks and sounds yummy!
Do you have any suggestions on a sub for almonds/no nuts?
Thanks!
Hi Jaelyn, in the ingredients and substitutions section: "Sliced almonds can be substituted with your favorite chopped nuts, like pecans, walnuts, or pistachios." Sunflower seeds would also work if you're looking to go nut-free!
LOVED this salad! Even my husband, who dislikes fresh cucumbers, enjoyed it. And I enjoyed using the garden-fresh blueberries in a non-carb way. The lemon dressing is so bright to the tastebuds! Yummo!
I loved this! Super fresh and easy! Will definitely be making this again!
This was just ok with me. It didn’t have a lot of flavor and I didn’t really get much of a blueberry taste. I think I can find a better use for my blueberries next time.
Much of the flavor in this recipe comes from the fresh produce (cucumber, blueberry, mint, lemon) used. If there wasn't much blueberry flavor, it sounds like maybe your blueberries weren't quite ripe or in season.
Absolutely excellent!!
Glad you enjoyed it Pauline!