Ingredients
Salad
- 2 cucumbers, sliced into bite-size pieces
- 1 (340 g) blueberries
- 1/2 cup (43 g) sliced almonds
- 1/4 cup (8 g) fresh mint, thinly sliced
Lemon-Honey Vinaigrette
- 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 pepper
Instructions
- Prepare the Salad Ingredients: Slice the cucumbers into bite-sized pieces and place them in a large bowl. Add the blueberries and sliced almonds. Gather the fresh mint leaves into a stack, roll them tightly, and slice them into thin ribbons. Add the mint to the bowl with the other 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 well combined.
- Finish and Serve: Pour the vinaigrette over the salad ingredients and toss thoroughly to ensure everything is evenly coated. Serve immediately, or refrigerate until ready to serve for a chilled salad experience.
Notes
- To make ahead: Store cucumbers separately from the blueberries, almonds, and mint. Keep the vinaigrette in another container. Toss all together just before serving to prevent sogginess.
- Storage: Leftover salad can be kept in a sealed container in the refrigerator for up to 3 days.
- Vegan option: For a vegan version, replace honey with maple syrup.
- Add feta cheese for extra flavor, if desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salads
- Method: No-cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 164 kcal
- Sugar: 13 g
- Sodium: 101 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 19 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg