Blueberry Cucumber Salad
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.
Servings: 5 people
Calories: 246kcal
Cost: $8
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.
Video
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.
Nutrition
Calories: 246kcal | Carbohydrates: 6g | Protein: 2g | Fat: 25g | Fiber: 1g | Sugar: 3g
