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Cucumber Blueberry Spinach Salad

Cucumber Blueberry Spinach Salad

This refreshing salad combines the crisp hydration of cucumbers, the sweet-tart pop of blueberries, and the nutrient-dense foundation of baby spinach in one vibrant bowl. Perfect for hot summer days when you crave something light yet satisfying.
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Course: Light Meal, Salad, Side Dish
Cuisine: American, Healthy
Keyword: Spinach Salad, Blueberry Salad, Cucumber Salad, Healthy Summer Greens, Fresh Salad
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 4 servings
Calories: 235kcal
Cost: low

Equipment

  • Salad Bowl
  • Small Skillet
  • Whisk

Ingredients

For the Salad

  • 4 cups baby spinach freshly washed and dried
  • 1 large English cucumber thinly sliced (about 2 cups)
  • 1 cup fresh blueberries rinsed
  • 1/4 cup red onion thinly sliced
  • 1/3 cup feta cheese crumbled
  • 1/4 cup sliced almonds lightly toasted

For the Honey-Lemon Vinaigrette

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon honey or maple syrup for vegan option
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon lemon zest
  • salt and freshly cracked black pepper to taste

Instructions

  • In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, and lemon zest until well emulsified. Season with salt and pepper to taste.
  • Place your almonds in a dry skillet over medium heat and toast for 3-5 minutes, tossing frequently, until they become fragrant and slightly golden. Allow them to cool completely.
  • Place the baby spinach in a large serving bowl.
  • Add the cucumber slices, blueberries, and red onion on top of the spinach, distributing them evenly.
  • Sprinkle the crumbled feta cheese and toasted almonds over the salad.
  • Drizzle the prepared vinaigrette over the salad just before serving. Toss gently to coat all ingredients without bruising the delicate spinach leaves or crushing the blueberries.

Notes

- Make ahead: Prepare all components separately and store in individual containers. Assemble just before serving for best results.
- For a vegan version, substitute the feta with avocado cubes or a plant-based alternative and use maple syrup instead of honey.
- To turn this into a meal-sized salad, add grilled chicken, salmon, or chickpeas for extra protein.

Nutrition

Calories: 235kcal | Carbohydrates: 18g | Protein: 7g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 220mg | Potassium: 450mg | Fiber: 4g | Sugar: 11g | Vitamin A: 4200IU | Vitamin C: 31mg | Calcium: 150mg | Iron: 2.2mg
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