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
Scale
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
