Description
A refreshing and vibrant Cucumber Blueberry Salad featuring crisp cucumbers, sweet blueberries, crunchy sliced almonds, and aromatic fresh mint, all tossed in a zesty lemon and honey vinaigrette. Perfect as a light side dish or a wholesome snack, this salad is quick to prepare and offers a delightful balance of flavors and textures.
Ingredients
Scale
Salad Ingredients
- 2 cucumbers, sliced into bite-size pieces
- 340 g blueberries (approximately 1 cup)
- 1/2 cup (43 g) sliced almonds
- 1/4 cup (8 g) fresh mint, thinly sliced
Vinaigrette 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 black pepper
Instructions
- Prepare the Salad Base: Slice the cucumbers into bite-sized pieces and place them in a large mixing bowl. Add the blueberries and sliced almonds. To prepare the mint, stack the leaves neatly, roll them tightly like a cigar, and thinly slice them into ribbons. Add the mint ribbons to the bowl with the other salad ingredients and 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 mixture is well combined and slightly emulsified.
- Toss and Serve: Pour the prepared vinaigrette over the salad ingredients. Toss thoroughly to ensure that all components are evenly coated with the dressing. Serve immediately for the freshest taste or refrigerate for a chilled salad experience.
Notes
- For a vegan version, substitute honey with maple syrup.
- To enhance crunch, toast the sliced almonds lightly before adding to the salad.
- This salad is best enjoyed fresh but can be refrigerated for up to 1 day.
- Adjust salt and pepper to your taste preferences.
