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Cucumber Blueberry Salad

Cucumber Blueberry Salad: Refresh Your Summer Meals Now

Enjoy a refreshing Cucumber Blueberry Salad that blends crunchiness with sweetness, perfect for summer meals.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Calories: 164
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Cucumbers no peeling needed unless they feel waxy
  • 1 cup Blueberries make sure they're ripe for the best flavor
  • 1/4 cup Sliced Almonds can be swapped with pecans or sunflower seeds for a nut-free alternative
  • 1/4 cup Fresh Mint feel free to try cilantro or basil for a twist
For the Vinaigrette
  • 2 tablespoons Lemon Juice juice from about one lemon
  • 1/4 cup Olive Oil lends richness and helps emulsify the vinaigrette
  • 1 tablespoon Honey (or Maple Syrup) substitute maple syrup for a vegan-friendly option
  • to taste Salt & Pepper enhance the overall flavor

Equipment

  • Mixing Bowl
  • Whisk
  • Knife
  • Cutting Board

Method
 

Preparation Steps
  1. Wash the cucumbers under cool running water and chop them into bite-sized pieces. Place them in a large mixing bowl.
  2. Gently fold in the ripe blueberries and sprinkle in the sliced almonds.
  3. Stack the fresh mint leaves, slice them into thin ribbons, and add to the salad mixture.
  4. In a small bowl, combine lemon juice, olive oil, honey (or maple syrup), salt, and pepper. Whisk until smooth.
  5. Pour the vinaigrette over the salad ingredients and gently toss to coat evenly.
  6. Serve immediately or chill for about 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 164kcalCarbohydrates: 16gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 120mgPotassium: 250mgFiber: 3gSugar: 6gVitamin A: 500IUVitamin C: 12mgCalcium: 50mgIron: 1mg

Notes

For the best flavor, serve the salad immediately after dressing it. Keep the dressing separate if making ahead, to prevent sogginess.

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