Description
Mediterranean-inspired cucumber salad with blueberries offers a refreshing symphony of crisp textures and tangy flavors. Cool ingredients dance together, creating a delightful summer dish that will surprise and delight you with its unexpected combination.
Ingredients
Scale
Produce:
- 2 cups (480 milliliters) thinly sliced English cucumber
- 1 cup (150 grams) fresh blueberries
- ¼ cup (40 grams) thinly sliced red onion
Herbs and Cheese:
- 2 tablespoons chopped fresh mint or basil
- 1 tablespoon chopped fresh parsley
- 2 tablespoons crumbled feta cheese
Dressing:
- 1 ½ tablespoons honey
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 pinch salt
- 1 pinch black pepper
Instructions
- Craft a zesty vinaigrette by thoroughly whisking honey, lime juice, olive oil, salt, and pepper in a compact mixing vessel until ingredients emulsify smoothly.
- Slice cucumbers into delicate, translucent rounds, ensuring uniform thickness for aesthetic presentation.
- Prepare the salad base by layering cucumber slices with vibrant blueberries, creating a colorful geometric pattern.
- Incorporate thinly shredded red onion for an aromatic punch, distributing pieces evenly throughout the mixture.
- Sprinkle freshly chopped herbs across the surface, allowing their verdant essence to perfume the entire composition.
- Gently cascade the prepared dressing over the salad, using a light folding technique to ensure each ingredient receives a delicate coating without bruising.
- Optional: Crumble tangy feta cheese atop the salad, providing a creamy contrast to the crisp vegetables and juicy berries.
- Refrigerate the salad for approximately 10 minutes, allowing flavors to meld and intensify while chilling the dish to optimal serving temperature.
- Just before presenting, perform a final gentle toss to redistribute the dressing and reinvigorate the salad’s visual appeal.
Notes
- Substitute honey with agave nectar or maple syrup for a vegan-friendly version of the dressing.
- Use rice vinegar or apple cider vinegar instead of lime juice if you prefer a different tangy profile.
- Quickly salt cucumber slices and let sit for 10 minutes to remove excess water, ensuring a crisp and not watery salad texture.
- For added protein and crunch, sprinkle toasted sunflower seeds or sliced almonds on top before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 120
- Sugar: 12 g
- Sodium: 80 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 10 mg