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.
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.
Notes
Salad is best served the same day as preparing.
If making ahead, store cucumber separately and 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.