Cucumber Blueberry Salad
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.
Servings 6 servings
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.
Video
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.
Nutrition
Calories: 164kcal | Carbohydrates: 19g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 101mg | Potassium: 281mg | Fiber: 4g | Sugar: 13g | Vitamin A: 195IU | Vitamin C: 14mg | Calcium: 48mg | Iron: 1mg
