Description
A refreshing and vibrant Cucumber Blueberry Salad combining crisp cucumbers, juicy blueberries, crunchy sliced almonds, and fragrant fresh mint, all tossed in a zesty lemon-honey vinaigrette. Perfect for a light appetizer or side dish ready in just 15 minutes.
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 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. 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 the Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, honey (or maple syrup for vegan option), salt, and pepper until well combined to create a bright, tangy dressing.
- Finish and Serve: Pour the vinaigrette over the salad ingredients and toss thoroughly to ensure everything is evenly coated. Serve immediately to enjoy the fresh flavors or refrigerate for up to 1 hour to serve chilled.
Notes
- For a vegan version, substitute honey with maple syrup.
- Serve immediately or refrigerate for a chilled salad experience, best if consumed within a few hours to maintain crispness.
- Can be enhanced with a sprinkle of feta cheese or a handful of arugula for added texture and flavor.
- Make sure to dry the blueberries and mint well to avoid diluting the vinaigrette.
