Blueberry Cucumber Summer Salad with Creamy Balsamic Vinaigrette 

This Blueberry Cucumber Summer Salad is the perfect warm-weather side dish—light, vibrant, and bursting with texture and flavor. Crisp cucumbers and baby greens form a refreshing base, complemented by sweet blueberries and crunchy caramelized almonds. A touch of savory comes from scallions and freshly grated Parmesan, while everything is tied together with a silky, tangy-sweet creamy balsamic vinaigrette. This salad is simple enough for a quick lunch yet elegant enough for entertaining. Every bite brings a burst of freshness, crunch, and creaminess—a delightful way to celebrate summer’s best produce.

Ingredients

For the salad:

• ⅔ cup sliced almonds
  
  

• 3 tablespoons sugar
  
  

• 8 cups baby spring greens or spinach
  
  

• Salt and pepper, to taste
  
  

• 4 baby seedless cucumbers, thinly sliced
  
  

• 4 green onions, thinly sliced
  
  

• 1 cup fresh blueberries
  
  

• ¼ cup finely grated Parmesan cheese
  
  

For the creamy balsamic vinaigrette:

• ¼ cup balsamic vinegar
  
  

• 1 garlic clove, minced
  
  

• 2 tablespoons heavy cream
  
  

• 2 teaspoons Dijon mustard
  
  

• 2 teaspoons honey
  
  

• Salt and pepper, to taste
  
  

• ½ cup extra-virgin olive oil
  
  

• 2 tablespoons chopped fresh chives
  
  

Directions

1. Caramelize the almonds:
   Place the sliced almonds and sugar in a nonstick skillet over medium heat. Stir constantly until the sugar melts and evenly coats the almonds. Once golden and fragrant, transfer to parchment paper to cool and harden. Break into small pieces once cooled.
   
   

2. Prepare the salad base:
   In a large salad bowl, toss the baby greens with a pinch of salt and pepper. Add in sliced cucumbers, green onions, blueberries, and Parmesan cheese.
   
   

3. Make the vinaigrette:
   In a bowl or jar, whisk together balsamic vinegar, minced garlic, heavy cream, Dijon mustard, honey, salt, and pepper. Slowly drizzle in the olive oil while continuing to whisk until smooth and emulsified. Stir in chopped chives.
   
   

4. Assemble and serve:
   Sprinkle the cooled sugared almonds over the salad. Drizzle with the creamy balsamic vinaigrette just before serving and toss gently to combine.
   
   

Nutrients (Approx. per serving – serves 6)

• Calories: 210
  
  

• Protein: 4 g
  
  

• Fat: 16 g
  
  

• Carbohydrates: 14 g
  
  

• Fiber: 2 g
  
  

• Sugars: 8 g
  
  

• Sodium: 120 mg