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Cucumber Blueberry Salad

Cucumber Blueberry Salad: A Fresh Summer Delight to Savor

Cucumber Blueberry Salad is a refreshing dish that combines crisp cucumbers, juicy blueberries, and crunchy almonds for a perfect summer treat.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups cucumbers diced
  • 1 cup blueberries fresh and ripe
  • 1/3 cup sliced almonds substitute with pecans or sunflower seeds for nut-free option
  • 1/4 cup fresh mint chiffonade
For the Vinaigrette
  • 2 tablespoons lemon juice freshly squeezed
  • 1/4 cup olive oil
  • 1 tablespoon honey or maple syrup for vegan option
  • to taste salt
  • to taste pepper

Equipment

  • Mixing bowl
  • whisk
  • Knife
  • Cutting board

Method
 

Step-by-Step Instructions
  1. Wash the cucumbers under cold running water and cut them into half-inch cubes. Place in a large mixing bowl.
  2. Gently fold in the fresh blueberries and sprinkle with sliced almonds.
  3. Chiffonade the fresh mint and add it to the salad, then stir to combine.
  4. In a small bowl, whisk together lemon juice, olive oil, honey or maple syrup, salt, and pepper until emulsified.
  5. Drizzle the vinaigrette over the salad and gently toss to coat all ingredients.
  6. Serve immediately or refrigerate for 15-30 minutes before serving to enhance flavors.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 13gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 50mgPotassium: 200mgFiber: 2gSugar: 5gVitamin A: 100IUVitamin C: 10mgCalcium: 30mgIron: 0.5mg

Notes

For the freshest taste, use ripe blueberries and crisp cucumbers. Refrigerate before serving for optimal flavor.

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