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.

Print

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Blueberry Cucumber Salad

  • Author: Helen Kain
  • Prep Time: 10
  • Total Time: 10 minutes

Description

A refreshing blend of succulent blueberries and crisp cucumber highlighted with mint.


Ingredients

Scale
  • 1 English cucumber
  • 2 c (1 pint) fresh blueberries
  • 2 tbsp thinly sliced scallions
  • 1 tbsp lime juice
  • 2 tbsp olive oil
  • ½ c coarsely chopped Italian parsley leaves, loosely packed
  • ¼ teaspoon salt
  • several grinds of black pepper
  • 2 oz (½ c) crumbled chevre

Instructions

  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.


Nutrition

  • Serving Size: 6

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

 

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