Description
A crisp, vibrant California-style salad combining hydrating cucumber, sweet blueberries, toasted almonds, and fresh mint, elevated by a bright lemon-honey vinaigrette. Perfect for summer meals or quick, healthy gatherings.
Ingredients
1 lb English cucumbers (about 2), sliced into rounds
1 cup fresh blueberries
1/2 cup toasted sliced almonds
1 cup packed fresh mint leaves, chopped
2 tbsp fresh lemon juice
2 tbsp pure maple syrup (or honey)
1 tbsp extra virgin olive oil
1/2 tsp salt
1/4 tsp black pepper
Instructions
Chop cucumbers into 1/4-inch rounds
Wash and dry blueberries in a mesh strainer
Toast almonds in a dry skillet over medium heat until fragrant
In a small bowl, whisk lemon juice, maple syrup, olive oil, salt, and pepper
In a large bowl, combine cucumbers, blueberries, almonds, and mint
Pour dressing over salad and toss gently to coat
Garnish with additional mint if desired
Notes
Use boiling water to blanch almonds for extra crunch
Storage: Keep dressing separate in fridge up to 2 days; salad best served immediately
Substitute maple syrup with agave nectar for vegan option
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 12g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg