Blueberry Cucumber Salad
This blueberry cucumber salad is a refreshing summer dish loaded with cucumbers, scallions, parmesan, and sugared almonds.
Equipment
- nonstick skillet
- large bowl
Ingredients
Sugared Almonds
- ⅔ cup sliced almonds
- 3 tablespoons sugar
Salad Ingredients
- 8 cups spring greens or baby spinach or your greens of choice
- salt
- pepper
- 4 baby seedless cucumbers thinly sliced
- 4 pieces green onions thinly sliced
- 1 cup blueberries
- ¼ cup finely grated parmesan cheese
Creamy Balsamic Vinaigrette
- ¼ cup balsamic vinegar
- 1 clove garlic minced
- 2 tablespoons heavy cream
- 2 teaspoons dijon mustard
- 2 teaspoons honey
- pinch of salt
- pinch of pepper
- ½ cup extra virgin olive oil
- 2 tablespoons fresh chives
Instructions
Sugared Almonds
- Place the almonds in a nonstick skillet over medium heat. Stir in the sugar and cook, stirring often, until the sugar melts and is caramely, coating all of the almonds - about 6 to 8 minutes. Don’t take your eyes off of this as they can burn quickly! Transfer the almonds to a piece of parchment paper to let them cool. Break them into pieces if they are clumped.
Salad Preparation
- In a large bowl, toss the greens with a generous pinch of salt and pepper. Sprinkle on the blueberries, cucumbers, green onions, and parmesan cheese. Add the almonds on top. Serve immediately with the balsamic dressing!
Creamy Balsamic Vinaigrette
- Whisk together the vinegar, garlic, cream, mustard, honey, and a pinch of salt and pepper. Stream in the olive oil while whisking until emulsified. Stir in the chives. Serve with your favorite salad! This dressing stays great in the fridge. Just shake or whisk it to combine before serving.
Nutrition
Serving: 1salad servingCalories: 150kcalCarbohydrates: 10gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 250mgPotassium: 200mgFiber: 3gSugar: 4gVitamin A: 1500IUVitamin C: 20mgCalcium: 80mgIron: 1mg
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