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Recipe - Cucumber and Blueberry Salad

by Erica Green

NOTE: Print this Page for easy reference when cooking.

 
I love adding fruit to salads and this recipe is a beautifully coloured, purple and green, example of that experimentation.  It combines the crispness of cucumbers, the sweetness of blueberries, and the creamy saltiness of feta in a deliciously refreshing salad.

 
Ingredients

Serves 6

Dressing

• 2 Tbsp. olive oil
• 1/4 cup lemon juice
• 1 garlic clove, crushed
• 1/2 Tsp salt
• 1 small red onion, halved, thinly sliced.

Salad

• 4 Lebanese cucumbers, halved lengthways, thinly sliced.
• 200g large blueberries
• 1/2 cup flat leaf parsley leaves, roughly chopped
• 1/2 cup mint leaves, roughly chopped
• 100g feta, roughly crumbled

 
Method

• Combine all the dressing ingredients into a screw top jar.  Shake vigorously and set aside for the onions to lightly pickle in the dressing.
• Place the salad ingredients into a bowl.
• Pour the dressing over the salad and toss.

 
About the Recipe

• This recipe is suitable for vegetarians and if you omit the feta cheese or replace it with a vegan friendly alternative is suitable for vegans.
• Be aware that blueberries come in different sizes/grades.  The smaller ones are better for baking, in muffins for example, but the larger premium varieties are worth the extra cost for this recipe.

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