Delightful Cucumber Blueberry Salad for a Refreshing Summer Bite

Cucumber Blueberry Salad, a vibrant medley perfect for summer, combines crisp cucumbers and juicy blueberries in just 15 minutes.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Salad

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups Cucumbers No need to peel unless they have a waxy coating.
1 cup Blueberries Ensure they are ripe for optimal flavor.
1/4 cup Sliced Almonds Can be replaced with nut-free options.
1/4 cup Fresh Mint Feel free to swap with cilantro or basil.

For the Vinaigrette

2 tablespoons Lemon Juice Fresh juice is key for the best flavor.
1/4 cup Olive Oil
1 tablespoon Honey or Maple Syrup Use maple syrup for a vegan option.
to taste Salt Adjust to your taste.
to taste Pepper Adjust to your taste.

Equipment

mixing bowl
whisk
cutting board
knife

Method

Step‑by‑Step Instructions for Cucumber Blueberry Salad

Begin by washing your cucumbers thoroughly under cool water. Slice them into bite-sized pieces and place in a large bowl.
Gently fold in ripe blueberries and sliced almonds into the bowl with the cucumbers, stirring lightly to combine.
Chiffonade the fresh mint leaves and add them to the bowl, stirring gently to incorporate.
Combine lemon juice, olive oil, honey (or maple syrup), salt, and pepper in a small bowl. Whisk until smooth.
Pour the vinaigrette over the salad mixture and toss gently until evenly coated.
Serve immediately for the freshest taste, or cover and refrigerate for up to an hour.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 22gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 50mgPotassium: 250mgFiber: 4gSugar: 10gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 1mg

Notes

Store any leftovers in a sealed container in the refrigerator for up to 3 days.

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