The fresh flavors of juicy blueberries and cool, crisp cucumber combine to make a salad that tastes as light and refreshing as it looks.
1 cucumber, unpeeled
2 cups (1 pint) fresh blueberries
2 tablespoons thinly sliced green onions
2 tablespoons extra virgin olive oil
1 tablespoon fresh lime juice
1/2 cup coarsely chopped cilantro or parsley leaves, loosely packed (no stems, please)
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/2 cup (2 ounces) crumbled feta cheese (optional)
- Wash cucumber and dry. With the tines of a fork, score the peel from top to bottom (this actually reduces the bitterness of the peel). Using a sharp knife, cut the cucumber in half lengthwise. With the tip of a small spoon, scrape out the seeds. Cut into thin slices.
- In a large bowl, place the cucumber, blueberries, green onions and cilantro.
- In a small bowl, whisk together the olive oil, lime juice, cilantro, salt and pepper until well blended. Pour over the cucumber mixture and gently toss to combine. Sprinkle with feta cheese, if desired.
Makes 6 servings.
Recipe and photograph are courtesy of the US Highbush Blueberry Council. Used with permission.