Cucumber Blueberry Salad with Lemon Vinaigrette

This is a platter of assembled cucumber blueberry salad with a dish of lemon vinaigrette and sliced lemon on the side of the platter.

5 from 1 vote

Cucumber Blueberry Salad with Lemon Vinaigrette

This deliciously crunchy and refreshing salad is going to be a favorite! Sliced Persian cucumbers, sweet blueberries, fresh mint, & feta are tossed in a lemon vinaigrette with added pistachios for crunch.

Prep Time10

Total Time10

Course: Appetizer, Salad, Side Dish

Cuisine: American

Servings:

Calories: 182kcal

Author: Holly Lee

Cost: $10

Equipment

Ingredients

Lemon Vinaigrette

1/4 cup extra virgin olive oil
1 large lemon or 2 small
1 clove garlic
1 tablespoon honey
1 teaspoon dijon mustard
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/4 teaspoon ground ginger
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme

Cucumber Blueberry Salad

6 Persian cucumbers
1/4 whole red onion sliced thinly
6 ounces fresh blueberries
6-8 leaves fresh mint
1/3 cup feta cheese
1/3 cup roasted pistachios

Instructions

Prep the dressing: Add all ingredients to a pint-size mason jar: 1/4 cup olive oil, the zest and juice (about 1/4 cup) of one large lemon, 1 clove of garlic (grated using the zester), dijon mustard, honey, salt, pepper, ginger, thyme, and rosemary. Cap the jar and shake until well mixed. For more dressing recipe details, see the link in the notes.
Wash and dry the cucumbers. Thinly slice them and place them on a medium-sized salad platter or bowl.
Wash & dry the blueberries and add them to the salad platter of cucumbers, along with the sliced red onion (use about 1/4 of a small onion--more or less to your tastes). Rip the mint leaves into smaller pieces and sprinkle them across the salad.
Add the feta cheese & pistachios. Drizzle with 1/2 to 3/4 of the lemon vinaigrette, depending on how much dressing you like.

Video

Notes

The recipe post for the lemon dressing can be found here: https://thesweetsimplethings.com/lemon-honey-vinaigrette-dressing-with-dried-herbs/

Store leftovers in an airtight container in the refrigerator. For best taste and textures, eat leftovers within 1 day.

If you would like to make this salad in advance to bring to a gathering, do not add the dressing until serving. I also recommend keeping the nuts off until serving so they stay crunchy.

Nutrition