Blueberry Cucumber Salad

Salad Ingredients

  • 2/3 C. sliced almonds

  • 3 Tbsp. sugar

  • 8 C. spring greens, baby spinach or your greens of choice

  • 4 baby seedless cucumbers thinly sliced

  • 4 green onions, thinly sliced

  • 1 cup of blueberries

  • ¼ C. finely grated parmesan cheese

  • Salt and pepper to taste

Creamy Balsamic Vinaigrette 

  • ¼ C. balsamic vinegar

  •  1 garlic clove minced

  • 2 Tbsp. heavy cream

  • 2 tsp. Dijon mustard

  • 2 tsp. honey

  • Pinch of salt and pepper

  • ½ C. extra virgin olive oil

  • 2 Tbsp. fresh chives


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 all the almonds- about 6-8 minutes. Watch carefully as the mixture can burn quickly. Transfer the almonds to a piece of parchment paper to cool.  Break the almonds into pieces if they clump together.  

In a large bowl, toss the greens with a generous pinch of salt and pepper.  Lightly coat the greens with the dressing.  Plate the greens and sprinkle on the blueberries, cucumber, green onions, and parmesan cheese.  Top the salad with a few sugared almonds and extra dressing on the side. 

Serves 4 -6

Seasonal Recipesnothyme