Description
A refreshing blueberry cucumber summer salad topped with a creamy balsamic vinaigrette, perfect for hot days.
Ingredients
Scale
- 2/3 cup (100g) sliced almonds, toasted
- 3 tablespoons (38g) sugar
- 8 cups (240g) spring greens or baby spinach
- salt and pepper, to taste
- 4 baby seedless cucumbers, thinly sliced
- 4 green onions, thinly sliced
- 1 cup (150g) blueberries
- 1/4 cup (25g) finely grated parmesan cheese
- 1/4 cup (60ml) balsamic vinegar
- 1 garlic clove, minced
- 2 tablespoons (30ml) heavy cream
- 21/2 teaspoons (10g) dijon mustard
- 21/2 teaspoons (10g) honey
- 1/2 cup (120ml) extra virgin olive oil
- 2 tablespoons (30g) fresh chives, chopped
Instructions
- Whisk & Mix Dressing: Start by whisking together your balsamic vinegar and olive oil in a bowl. You will notice it beginning to thicken and blend beautifully. This step ensures the flavors marry perfectly. Be careful not to whisk too hard, or you might splash dressing everywhere!
- Add Seasonings & Taste: Sprinkle in your seasonings and taste the dressing as you go. It should have a nice tangy flavor with a hint of sweetness. This is your chance to adjust, so do not skip it. Avoid adding too much salt at once; it is easier to add than to take away.
- Prepare Salad Ingredients: Toss together your fresh cucumbers and blueberries in a large bowl. Look for a lovely contrast in colors that makes the salad so appealing. This mixture is the star, so you want it to be vibrant. Handle the blueberries gently to prevent them from getting mushy.
- Drizzle & Toss Together: Pour the dressing over the salad and give it a gentle toss. You are aiming for an even coating on all the ingredients, which should feel refreshing. Be mindful not to over-mix; you want the blueberries intact!
- Serve & Enjoy Fresh: Scoop the salad onto plates and serve immediately to keep everything crisp and bright. It is all about that fresh taste, especially with summer dishes. If you let it sit too long, the cucumbers might release water, making the salad soggy!
Notes
- Storage Tips: Dressing stays great in the fridge; shake or whisk to combine before serving.
- Expert Tips: If the sugared almonds burn, keeping an eye on them and stirring constantly while caramelizing will help achieve that perfect golden color.
- When the dressing turns out too thick, adding a little more olive oil or a splash of water can help achieve a smoother consistency.
- If your salad tastes too salty, mixing in additional greens or doubling the amount of fruit can balance out the flavor.
- Allow sugared almonds to cool completely before breaking them apart to prevent clumping.
- Reheating Instructions: This salad is intended to be served fresh, so no reheating is required.
- Serving Suggestions: Serve with grilled chicken or fish for a complete meal. Pair with crusty bread for a light lunch. Serve chilled for a refreshing summer side.
- Recipe Variations: Consider adding diced avocado for creaminess. Incorporate other seasonal fruits like strawberries. Use spiced nuts for additional flavor.
- Ingredient Notes: Select firm cucumbers for better texture and freshness. If unable to find baby greens, any baby greens will work well. Choose a good quality balsamic that is not too syrupy for best results. Consider using Greek yogurt or mayonnaise in place of heavy cream if you prefer a dairy alternative. For a vegan dressing, replace honey with maple syrup.
Nutrition
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg