Description
A refreshing and vibrant Cucumber Blueberry Salad combining crisp cucumbers, sweet blueberries, crunchy almonds, and fresh mint, all tossed in a tangy lemon vinaigrette. Perfect for a light, healthy side dish or a summer snack.
Ingredients
Scale
Salad Ingredients
- 2 cucumbers, sliced into bite-size pieces
- 1 (340 g) container 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 black pepper
Instructions
- Prepare Salad Ingredients: 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 stack, roll them tightly, and slice them into thin ribbons. Add the mint to the bowl with the other ingredients and set aside.
- Make 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.
- Toss Salad: Pour the vinaigrette over the salad ingredients. Toss thoroughly to ensure all the components are evenly coated with the dressing. Serve immediately for best freshness, or refrigerate until ready to serve for a chilled salad experience.
Notes
- This salad is best served fresh but can be refrigerated for up to 2 hours before serving.
- For a vegan option, substitute honey with maple syrup.
- Feel free to add some crumbled feta cheese for added flavor if desired.
- Make sure to slice the mint very thinly to distribute its flavor evenly throughout the salad.
- Use fresh, firm cucumbers and ripe blueberries for the best texture and taste.
