Description
A refreshing and vibrant cucumber blueberry salad combining crisp cucumbers, juicy blueberries, and crunchy sliced almonds, tossed in a zesty lemon-honey vinaigrette with fresh mint. Perfect for a light, healthy snack or side dish, this no-cook salad offers a delightful balance of sweet, tart, and herbaceous flavors.
Ingredients
Scale
Salad Ingredients
- 2 cucumbers, sliced into bite-size pieces
- 340 g (1 package) 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 base: Slice the cucumbers into bite-sized pieces and place them in a large bowl. Add the blueberries and sliced almonds. Gather the fresh mint leaves into a tight stack, roll them, and slice into thin ribbons, then add them to the bowl with the other ingredients.
- Make the vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, honey (or maple syrup), salt, and pepper until the dressing is well combined and emulsified.
- Toss and serve: Pour the vinaigrette over the salad ingredients and toss thoroughly to evenly coat everything. Serve immediately for fresh flavors, or refrigerate until ready to serve to enjoy a chilled salad experience.
Notes
- For a vegan version, substitute honey with maple syrup.
- You can toast the sliced almonds lightly for extra crunch and flavor.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- Add a sprinkle of feta cheese or goat cheese for a creamy contrast if not vegan.
