Fresh, crisp, and refreshing, this Blueberry Cucumber Salad is the perfect low-carb and gluten-free summer salad. Made with fresh cucumbers, juicy blueberries, slivered almonds and a simple dressing.
Great for BBQs, picnics, or healthy meal prep. Naturally sugar free and diabetic friendly. Save this easy recipe for your next summer meal!
I love summer salads that are refreshing with seasonal fruits and vegetables like this Low Carb Strawberry Caprese Salad made with juicy strawberries and fresh mozzarella. We also enjoy this Strawberry Goat Cheese Salad during the summer months.
You might also like this Creamy Keto Greek Salad or this Antipasto Cauliflower Rice Salad, they are both easy to make and full of flavor.
Want more blueberry? Try these Lemon Blueberry Muffins made int he air fryer.
Jump To:
- Why blueberry cucumber salad is perfect for summer?
- Ingredients You'll Need and Variations
- Step by step instructions
- How to make a blueberry cucumber salad?
- Dressing Options - Tangy to Creamy
- Pro Tip
- Recipe Variations
- Serving and Pairings
- Storage
- Frequently Asked Questions
- More low carb summer recipes
- Recipe Card
Why blueberry cucumber salad is perfect for summer?
- We enjoy seasonal produce with the cucumbers and fresh and juicy blueberries.
- So many health perks like hydration, fiber and antioxidants.
- It's gluten free and low carn so it's gentle on my blood sugars.
- Super simple to make with just a few ingredients tossed together.
- Perfect combination of sweet and savory, perfect for a warm summer day.
Ingredients You'll Need and Variations
This blueberry cucumber salad comes together with just a few simple ingredients, making it perfect for a quick summer side.
Base Ingredients:
- 1 cup fresh blueberries
- 2 cups chopped cucumbers (English cucumbers or Persian cucumbers work best)
- ¼ cup slivered almonds
Balsamic Dressing:
- ½ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 1 garlic clove, finely minced
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Cheese options: feta, goat cheese, parmesan
- Protein add‑ins: nuts, chickpeas, avocado
- Herb additions: mint, basil, dill
* See the recipe card for a complete list of ingredients and measurements.
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Step by step instructions
How to make a blueberry cucumber salad?
Quick Summary: Shake the dressing → chop cucumbers → add blueberries + almonds → toss with dressing. Done!
- Step 1: Make the dressing.
- Step 2: Prep the cucumbers.
STEP 1: In a mason jar, combine the olive oil, balsamic vinegar, minced garlic clove, Dijon mustard, salt, and black pepper. Seal the lid and shake well until fully combined. Set aside.
STEP 2:
Wash and dry the cucumbers. Cut them into bite-sized chunks and place them in a large bowl or serving dish.
- Step 3: Add the blueberries and almonds.
- Step 4: Toss with dressing.
STEP 3: Gently add blueberries slivered almonds to the bowl with the cucumbers.
STEP 4: Drizzle the dressing over the salad just before serving and toss gently to coat everything evenly.
Dressing Options - Tangy to Creamy
Switching up the salad dressing is one of the easiest ways to change up this salad a new twist, feeling like a new salad every time. Here are a few tasty variations to try:
- Lemon-Honey Vinaigrette: Refreshing and bright, simply whisk together olive oil, fresh lemon juice, a touch of honey (or stevia), Dijon mustard, salt, and pepper and you have a fresh and tasty vinaigrette.
- White Balsamic Dressing: Combine white balsamic vinegar with olive oil, a drizzle of honey (or liquid sweetener), and a pinch of salt and pepper for a sweet and savoury dressing.
- Creamy Greek Yogurt Dressing: For a creamy dressing, mix plain Greek yogurt with a splash of lemon juice, olive oil, garlic, a touch of Dijon, salt, and pepper for a tangy and rich flavor.
Pro Tip
- If you are not shaking the dressing in a mason jar, slowly drizzle in the olive oil while whisking to create a smooth, emulsified finish that coats the salad evenly.
Recipe Variations
This salad is easy to adapt based on your preferences or dietary needs:
- Vegan Option: This salad recipe is already vegan but you can jack it up with some creamy avocado or extra nuts to keep the richness.
- Meal Prep Friendly: Store all components separately in the fridge. Keep the dressing in a sealed jar and toss everything together just before eating.
- Gluten-Free & Anti-Inflammatory Variations: Naturally gluten-free and full of antioxidant-rich ingredients, this salad fits perfectly into most eating styles. You can also add anti-inflammatory boosters like turmeric dressing or omega-rich seeds.
Serving and Pairings
This blueberry cucumber salad is incredibly versatile and fits just about any summer meal:
- As a side dish: Serve it alongside grilled chicken, steak, salmon, or tofu.
- As a light lunch: Add chickpeas or grilled shrimp and serve over a bed of greens.
- At your next BBQ or picnic: It holds up well (just keep the dressing separate) it offers a colorful contrast to heavier dishes.
Pair it with:
- A juicy burger
- A ginger and aspargus soup
- Low Carb Steak Kabobs
- Your favorite low-carb flatbread
Storage
- Storage time: It will keep in the fridge for about 1-2 days before the cucumbers start to soften and lose their crunch.
- Pro Tip: Store the dressing in a separate container and toss everything together right before serving to keep it crisp.
Frequently Asked Questions
Bitter flavors usually come from standard field cucumbers. To avoid this, peel them completely and slice off both ends. For milder flavor, go with English or Persian cucumbers.
It's best not to. Tossing the salad with vinaigrette too early can make the cucumbers watery and soft. Keep the dressing separate until just before serving.
You can use strawberries, raspberries, blackberries, or a small amount of pomegranate seeds for a low-carb fruit twist. They all pair well with cucumbers and add color and flavor.
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Recipe Card
Blueberry Cucumber Salad
Instructional Recipe Video
Ingredients
Salad Dressing
- ½ cup olive oil
- ¼ cup balsamic vinegar
- 1 clove garlic minced
- 1 teaspoon dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Salad
- 2 cups chopped cucumbers
- 1 cup blueberries
- ¼ cup slivered almonds
Instructions
Make the dressing
- Combine olive oil, balsamic vinegar, minced garlic, Dijon mustard, salt, and pepper in a mason jar.
- Seal the jar and shake well until the dressing is fully mixed and emulsified.
Prepare the Salad
- Wash and dry the cucumbers, then cut them into bite-sized chunks.
- Place the chopped cucumbers in a large bowl or serving dish.
- Add the blueberries and slivered almonds to the bowl.
- Pour the dressing over the salad just before serving and toss gently to combine.
Notes
- Serving Temperature: This salad tastes best chilled. Let it sit in the fridge for 10-15 minutes before serving if you've just prepped it.
- Batch Tip: Easily double the recipe for potlucks or gatherings, it scales well and still holds its texture.
- Allergy Note: Swap almonds for sunflower seeds or pumpkin seeds for a nut-free version.
- Make It a Meal: Add grilled chicken, shrimp, or tofu to turn it into a full meal without changing the flavor profile too much.
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Shalyn says
Delicious and refreshing!
Oscar Chimenti says
So fresh and flavorful! The blueberries and cucumbers work perfectly together.