You are going to fall in love with this blueberry summer salad!
I tested and photographed this recipe quickly because so many of you asked for it after I shared it on Instagram. It came together on the fly for my mom’s birthday and was an instant favorite.
I actually have another berry salad planned that I’ll share closer to the Fourth of July — it’s fantastic too. Both salads celebrate peak summer fruit and shine in different ways.
I always talk about recipes like they’re my children, don’t I?
This salad is similar in spirit to my simple fall and winter salads: a little more special than a plain house salad because of the fruit and nuts, yet easy enough to pair with almost any meal. Serve it as a starter or enjoy it as a light lunch or dinner.
It’s summery, crisp, and incredibly refreshing.
We have:
– A big bunch of spring greens (or your preferred greens).
– Fresh blueberries at their best right now.
– Thinly sliced cucumbers for a cooling crunch.
– Thinly sliced scallions for a mild, oniony bite.
– Finely grated Parmesan — because cheese makes everything better.
– Sugared almonds for a granola-like crunch and subtle sweetness.
Plus a creamy balsamic
I hadn’t expected to love a creamy balsamic until I tasted it on this salad. I experimented and made my own version — it’s rich, emulsified, and keeps well. Unlike dressings made with yogurt or mayo, a touch of heavy cream prevents separation and keeps the dressing silky. Shake or whisk before serving if it sits in the fridge.
The dressing comes together easily: balsamic, garlic, cream, Dijon, honey, olive oil and chives. It’s versatile enough for many salads and will likely become a go-to.
This salad reminds me of a Caprese in its simplicity — not in flavor, but in how effortless and satisfying it is when the ingredients are at their peak. Blueberries, cucumbers and sugared almonds are a simple combination that tastes extraordinary in season. It’s easy to assemble and will likely become a new favorite.
Blueberry Summer Salad
Blueberry Cucumber Salad
Ingredients
- ⅔ cup sliced almonds
- 3 tablespoons sugar
- 8 cups spring greens, baby spinach or your 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 of salt and pepper
- ½ cup extra virgin olive oil
- 2 tablespoons fresh chives
Instructions
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Place the almonds in a nonstick skillet over medium heat. Stir in the sugar and cook, stirring often, until the sugar melts and caramelizes, coating the almonds, about 6 to 8 minutes. Watch carefully so they don’t burn. Transfer to parchment and let cool, breaking 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, cucumbers, green onions and 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, stream in the olive oil until the dressing emulsifies. Stir in the chopped chives. Refrigerate if storing and shake or whisk before serving.
Did you make this recipe?
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Crunch crunch crunch.