Description
Cool, crisp, and bursting with summer freshness, this Cucumber Blueberry Salad is a refreshing blend of thin cucumber slices, juicy blueberries, crunchy almonds, and a zesty lemon honey vinaigrette. It’s light, flavorful, and ready in minutes—perfect for barbecues, picnics, or a quick side dish.
Ingredients
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2 medium cucumbers (about 300 g), thinly sliced
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1 cup (150 g) fresh blueberries
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⅓ cup (30 g) sliced almonds
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2 tbsp (30 ml) fresh lemon juice
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1 tbsp (15 ml) honey (or maple syrup for vegan option)
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2 tbsp (30 ml) olive oil
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1 tbsp fresh mint, julienned
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⅛ tsp salt
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⅛ tsp ground black pepper
Instructions
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Place sliced cucumbers in a large salad bowl.
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Add blueberries and sliced almonds.
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In a small bowl, whisk together lemon juice, honey (or maple syrup), olive oil, salt, and pepper.
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Pour dressing over the salad and gently toss to coat.
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Add julienned mint and toss lightly again.
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Serve immediately or chill for 10–15 minutes before serving.
Notes
Pat cucumbers dry to avoid sogginess.
Toast almonds for a deeper flavor.
Add greens like arugula for extra crunch.
Mix mint and basil for a twist.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American