Blueberry Cucumber Summer Salad with Creamy Balsamic Vinaigrette

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Blueberry Cucumber Summer Salad with Creamy Balsamic Vinaigrette


  •  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


  • 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

  • tablespoons 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 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.

  • 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!


  • 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.


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