You are going to fall in love with this blueberry summer salad!
I tested and photographed this recipe unusually fast because so many of you asked for it after I shared it on my Instagram stories. The result is a bright, simple summer salad that’s easy enough for a weeknight yet pretty enough for a celebration.
I have another berry salad planned for later in the season, but this blueberry cucumber salad deserves its moment now. Both salads celebrate fresh fruit and will shine when blueberries and summer produce are at their peak.
I made this for my mom’s birthday and it was a hit. It’s in the same family as my simple fall and winter salads: a touch elevated with fruit and nuts, but still classic and versatile. It works as a starter or a light main for lunch or dinner.
It’s crisp, refreshing and perfect for summer.
We have:
A big bunch of spring greens — use your favorite mix if you prefer.
Sweet, juicy fresh blueberries that are at their best in summer.
Seedless cucumbers for a cool, crunchy contrast.
Thinly sliced scallions for a mild onion bite that doesn’t overpower.
Finely grated Parmesan for savory depth.
Sugared (caramelized) sliced almonds for a granola-like crunch and a hint of sweetness.
Oh! Plus a creamy balsamic.
I hadn’t expected to love a creamy balsamic, but pairing this salad with a creamy balsamic dressing (store-bought at first, then homemade) made everything sing. This dressing is classic and adaptable — it pairs well with many salads and keeps nicely in the fridge.
The trick is adding a little heavy cream to stabilize the dressing. Yogurt or mayo can work but often separate after sitting; heavy cream helps the vinaigrette stay smooth. You’ll still want to shake or whisk it before serving, but it won’t curdle.
There’s a simplicity here that reminds me of caprese — not in flavor but in how a few excellent ingredients can be a meal during peak season. Blueberries, cucumber and sugared almonds come together into something unexpectedly special. This is destined to be a new favorite.
Blueberry Summer Salad
Blueberry Cucumber Salad
4
to 6 people
20
10
30
Ingredients
- ⅔ cup sliced almonds
- 3 tablespoons sugar
- 8 cups spring greens, baby spinach, or greens of choice
- salt and pepper
- 4 baby seedless cucumbers, thinly sliced
- 4 green onions, thinly sliced
- 1 cup blueberries
- ¼ cup finely grated Parmesan cheese
Creamy Balsamic Vinaigrette
- ¼ cup balsamic vinegar
- 1 garlic clove, minced
- 2 tablespoons heavy cream
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- pinch salt and pepper
- ½ cup extra virgin olive oil
- 2 tablespoons fresh chives, chopped
Instructions
-
Place the sliced almonds in a nonstick skillet over medium heat. Stir in the sugar and cook, stirring frequently, until the sugar melts and caramelizes, coating the almonds, about 6 to 8 minutes. Watch closely so the sugar doesn’t burn. Transfer the sugared almonds to parchment paper to cool, and break apart any clumps.
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In a large bowl, toss the greens with a generous pinch of salt and pepper. Add the blueberries, sliced cucumbers, green onions and grated Parmesan. Top with the sugared almonds and serve immediately with the creamy balsamic vinaigrette.
Creamy Balsamic Vinaigrette
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Whisk together the balsamic vinegar, minced garlic, heavy cream, Dijon mustard, honey and a pinch of salt and pepper. While whisking, slowly stream in the olive oil until the dressing is emulsified. Stir in chopped chives. Refrigerate any leftovers; shake or whisk before serving.
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Crunch crunch crunch.