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–+ servings
Cucumber Blueberry Salad

Delicious Cucumber Blueberry Salad for a Refreshing Summer

A refreshing Cucumber Blueberry Salad perfect for summer picnics, made with blueberries and cucumbers, easy to prepare and entirely vegan.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups fresh cucumbers thin-skinned for best texture
  • 1 cup blueberries ripe blueberries for optimal flavor
  • 1/2 cup sliced almonds can replace with walnuts or sunflower seeds
  • 1/4 cup fresh mint or substitute with basil or cilantro
For the Vinaigrette
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon honey or maple syrup for a vegan option
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Equipment

  • Mixing Bowl
  • Whisk
  • Knife
  • Cutting board

Method
 

Step-by-Step Instructions
  1. Slice the cucumbers into bite-sized pieces and place them in a large mixing bowl.
  2. Gently fold in the fresh blueberries and sliced almonds.
  3. Prepare the mint by slicing it into ribbons and sprinkle over the mixture.
  4. In a small bowl, whisk together the lemon juice, olive oil, honey (or maple syrup), salt, and pepper.
  5. Pour the dressing over the salad and toss gently until all ingredients are coated.
  6. Refrigerate for up to 30 minutes before serving, or serve immediately.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 100mgPotassium: 300mgFiber: 3gSugar: 8gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

Use fresh ingredients for best flavor and texture. The salad is best enjoyed fresh and can be stored in the fridge for up to 3 days.

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