This versatile salad makes a great starter for an elegant dinner when served in a champagne coupe or martini glass. 

It’s equally at home in a lidded mason jar for your next picnic.

The cukes and blueberries are tangy and refreshing; the goat cheese provides a creamy counterpoint.

Blueberry Cucumber Salad
Serves 6
A refreshing blend of succulent blueberries and crisp cucumber highlighted with mint.
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Prep Time
10 min
Prep Time
10 min
  1. 1 English cucumber
  2. 2 c (1 pint) fresh blueberries
  3. 2 tbsp thinly sliced scallions
  4. 1 tbsp lime juice
  5. 2 tbsp olive oil
  6. ½ c coarsely chopped Italian parsley leaves, loosely packed
  7. ¼ teaspoon salt
  8. several grinds of black pepper
  9. 2 oz (½ c) crumbled chevre
  1. Wash and peel the cucumber, if desired. I prefer to leave half the skin on, peeling away every other strand for a pinwheel effect. With a sharp knife, cut the cucumber in half lengthwise. With the tip of a spoon, scrape out the seeds, then dice the cucumber.
  2. In a large bowl, toss the cucumber, blueberries, scallions and Italian parsley.
  3. In a small bowl, dissolve the salt into the lime juice, then whisk in the olive oil. Add a few grinds of black pepper.
  4. Pour over the cucumber mixture and toss to combine
  5. Sprinkle with chevre and serve.
Adapted from The Blueberry Council

I”m sharing this post with Between Naps on the Porch.