Description
A refreshing and vibrant cucumber blueberry salad featuring crisp cucumbers, sweet blueberries, crunchy sliced almonds, and fresh mint, all tossed in a tangy lemon-honey vinaigrette. Perfect as a light side dish or a healthy snack, this salad offers a delightful mix of textures and flavors that’s quick to prepare and naturally gluten-free and vegetarian.
Ingredients
Scale
Main Ingredients
- 2 cucumbers, sliced into bite-size pieces
- 1 (340 g) blueberries
- 1/2 cup (43 g) sliced almonds
- 1/4 cup (8 g) fresh mint, thinly sliced
Dressing
- 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 to the bowl. Gather the fresh mint leaves into a tight stack, roll them, and slice into thin ribbons. Add the mint to the bowl with the other ingredients, then set aside.
- 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 slightly emulsified for optimal flavor.
- Toss the Salad: Pour the prepared vinaigrette over the salad ingredients and toss thoroughly to ensure everything is evenly coated. Serve immediately for a fresh taste or refrigerate until ready to serve for a chilled salad experience.
Notes
- Use maple syrup instead of honey to make this salad vegan-friendly.
- For extra crunch, toast the sliced almonds lightly before adding.
- This salad is best served fresh but can be refrigerated for up to one day.
- Add a pinch of chili flakes for a subtle spicy kick if desired.
