This Cucumber Blueberry Salad with Lemon Mint Vinaigrette Recipe is an absolute summer delight that combines crisp cucumbers, sweet-tart blueberries, and crunchy almonds, all kissed by a bright and refreshing lemon mint dressing. It’s a vibrant, colorful dish that dances on the palate and offers a perfect balance of textures and flavors. Whether you’re looking for a light lunch or a stunning side for your next gathering, this salad brings a fresh twist to your greens with a zesty homemade vinaigrette that will leave you craving more.
Ingredients You’ll Need
These ingredients come together effortlessly, yet each one plays a crucial role in creating a beautifully balanced salad. From the juicy cucumbers to the nutty almonds and the aromatic fresh mint, every bite bursts with freshness and texture.
- 2 cucumbers, sliced into bite-size pieces: Crisp and hydrating, they form the refreshing base of the salad.
- 1 (340 g) blueberries: Juicy bursts of natural sweetness and a lovely pop of color.
- 1/2 cup (43 g) sliced almonds: Adds a satisfying crunch and subtle nutty flavor.
- 1/4 cup (8 g) fresh mint, thinly sliced: Delivers a cool, herbal brightness that elevates the entire dish.
- 3 tablespoons lemon juice (juice of 1 lemon): Provides a zesty acidity essential for the vinaigrette’s brightness.
- 2 tablespoons olive oil: Balances the tartness and adds smooth richness to the dressing.
- 1 tablespoon honey (or maple syrup for vegan option): Introduces a gentle sweetness to complement the lemon and mint.
- 1/4 teaspoon salt: Enhances all the natural flavors in the salad.
- 1/8 teaspoon pepper: Adds a mild kick and depth to the vinaigrette.
How to Make Cucumber Blueberry Salad with Lemon Mint Vinaigrette Recipe
Step 1: Prepare the Salad Ingredients
Begin by slicing your cucumbers into bite-sized pieces and placing them in a large mixing bowl. Add fresh blueberries and sliced almonds to the bowl. For the mint, stack the leaves neatly, roll them into a tight cigar shape, then slice thinly to create delicate ribbons. Toss the mint ribbons in with the other ingredients and set everything aside while you prepare the dressing.
Step 2: Make the Vinaigrette
In a small bowl, combine freshly squeezed lemon juice, olive oil, honey (or maple syrup), salt, and pepper. Whisk vigorously until the vinaigrette emulsifies into a silky, smooth dressing. This blend of tangy lemon, sweet honey, and fragrant mint really makes the salad sing.
Step 3: Finish and Serve
Pour the vinaigrette generously over your cucumber, blueberry, almond, and mint mixture. Toss everything together gently but thoroughly to make sure each bite is perfectly coated with that bright, citrusy flavor. Serve immediately for the freshest taste, or chill briefly to enjoy a cooler, crisp salad experience.
How to Serve Cucumber Blueberry Salad with Lemon Mint Vinaigrette Recipe
Garnishes
To make your salad even more appealing, consider adding a few fresh mint leaves on top or a sprinkle of extra sliced almonds right before serving. A light dusting of lemon zest can also add a fragrant pop that ties beautifully into the vinaigrette.
Side Dishes
This salad pairs wonderfully with grilled chicken, fish, or even alongside a light pasta dish. The refreshing flavors cut through richer mains, making it an ideal side that brightens your entire meal.
Creative Ways to Present
For a special occasion, serve this salad in individual clear glass bowls or mason jars to showcase the vibrant colors. You can also arrange the salad on a bed of mixed greens or baby arugula to add an extra leafy crunch and deepen the visual appeal.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad in an airtight container in the refrigerator for up to one day. Keep in mind the cucumbers may release some water over time, so you might want to drain any excess liquid before serving again.
Freezing
Due to its fresh ingredients, especially cucumbers and blueberries, this salad is not suitable for freezing as it will compromise the texture and freshness.
Reheating
This salad is best enjoyed cold or at room temperature and does not require reheating. The fresh, crisp nature of the ingredients gets lost if warmed.
FAQs
Can I use frozen blueberries for this recipe?
While fresh blueberries provide the best texture and flavor, you can use frozen blueberries if fresh are not available. Just make sure to thaw and drain them well to avoid excess moisture in your salad.
Is there a vegan option for the vinaigrette?
Absolutely! Simply substitute honey with maple syrup to keep the vinaigrette vegan-friendly without sacrificing any sweetness or balance.
Can I prepare the salad in advance?
You can prepare the ingredients ahead, but it’s best to toss the dressing with the salad right before serving to keep everything crisp and fresh.
What can I substitute for sliced almonds?
If you’re nut-free or want something different, toasted pumpkin seeds or sunflower seeds make excellent crunchy alternatives that pair nicely with the salad flavors.
How can I make the salad more filling?
Add some crumbled feta or goat cheese for creaminess and protein, or toss in cooked quinoa or chickpeas to turn it into a heartier meal.
Final Thoughts
There is something truly special about this Cucumber Blueberry Salad with Lemon Mint Vinaigrette Recipe that brightens every table it graces. Its fresh ingredients and zesty dressing make it a perfect way to celebrate sunny days and simple cooking. I cannot recommend enough that you give this vibrant salad a try—you’ll thank yourself for the burst of color, taste, and nutrition in every forkful.
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Cucumber Blueberry Salad with Lemon Mint Vinaigrette Recipe
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
A refreshing and vibrant cucumber blueberry salad combining crisp cucumbers, juicy blueberries, and crunchy almonds with a zesty lemon-honey vinaigrette and fresh mint for a light, healthy, and colorful dish perfect for summer or any time you want a quick, nutritious salad.
Ingredients
Salad Ingredients
- 2 cucumbers, sliced into bite-size pieces
- 1 (340 g) blueberries
- 1/2 cup (43 g) sliced almonds
- 1/4 cup (8 g) fresh mint, thinly sliced
Vinaigrette
- 3 tablespoons lemon juice (juice of 1 lemon)
- 2 tablespoons olive oil
- 1 tablespoon honey (or maple syrup for vegan option)
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Prepare the Salad Ingredients: Slice the cucumbers into bite-sized pieces and place them in a large bowl. Add the blueberries and sliced almonds to the bowl. Gather the fresh mint leaves into a stack, roll them tightly, and slice them into thin ribbons. Add the sliced mint to the bowl with the other salad ingredients and set aside.
- Make the Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, honey (or maple syrup), salt, and pepper until the mixture is well combined and emulsified.
- Finish and Serve: Pour the vinaigrette over the salad ingredients and toss thoroughly to ensure everything is evenly coated. Serve immediately for a fresh taste or refrigerate until ready to serve for a chilled salad experience.
Notes
- For a vegan version, substitute honey with maple syrup in the vinaigrette.
- Chill the salad in the refrigerator before serving for a more refreshing dish.
- Use fresh, firm cucumbers and ripe blueberries for best flavor.
- Feel free to add other nuts like walnuts or pecans for variation.
- This salad pairs well with grilled meats or can be served as a light, standalone dish.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
