Cucumber Blueberry Salad

Posted on June 1, 2025

Refreshing Cucumber and Blueberry Salad with Lemon Honey Dressing

Looking for a refreshing summer side dish that’s light, crisp, and bursting with flavor? This Cucumber Blueberry Salad is the perfect combo of juicy blueberries, crunchy cucumbers, and a zesty lemon-honey dressing that ties it all together. It’s colorful, hydrating, and comes together in just minutes—no cooking required! Whether you’re planning a picnic, a light lunch, or need a fresh potluck addition, this salad will steal the show with its vibrant look and unexpected flavor pairing.

Why You’ll Love This Recipe

This Cucumber Blueberry Salad is the ultimate blend of sweet, tangy, and crisp! You’ll love how the juicy blueberries pop against the cool crunch of cucumber. The simple lemon-honey vinaigrette adds just the right zing, making each bite refreshing and bright. Best of all? It’s quick, no-fuss, and totally customizable. Serve it as a light lunch, a side dish for grilled meals, or a beautiful addition to your brunch table. Oh, and did we mention it’s naturally gluten-free and vegetarian?

Ingredients

This salad keeps things simple with fresh, wholesome ingredients you probably already have on hand. It’s all about letting the natural flavors shine!

You’ll Need:

1 large cucumber, thinly sliced (English cucumber works best)
1 cup fresh blueberries
2 tablespoons red onion, thinly sliced
1 tablespoon fresh mint leaves, chopped (optional but refreshing!)
2 tablespoons crumbled feta cheese (optional for a creamy-salty touch)

For the Dressing:

2 tablespoons olive oil
1 tablespoon lemon juice (freshly squeezed)
1 teaspoon honey or maple syrup
Pinch of salt and black pepper

Instructions

This salad is as easy as mix, drizzle, and enjoy! No cooking, no stress—just fresh ingredients coming together beautifully.

How to Make It:

Prep the veggies and fruit: Slice the cucumber into thin rounds. Halve them if they’re large. Thinly slice the red onion. Rinse the blueberries and gently pat them dry.
Make the dressing: In a small bowl or jar, whisk together olive oil, lemon juice, honey, salt, and pepper until well combined.
Toss the salad: In a large mixing bowl, combine the cucumber, blueberries, red onion, and mint.
Drizzle & mix: Pour the dressing over the salad and gently toss to coat all ingredients.
Add toppings: Sprinkle with crumbled feta if using. Give it one last gentle toss or leave the cheese on top for presentation.
Chill or serve immediately: This salad is best served fresh, but chilling it for 10–15 minutes helps the flavors meld beautifully.

Servings and Timing

This recipe is ideal when you need something quick, easy, and crowd-pleasing.

Servings: Makes 2–4 servings, depending on if it’s a side or main salad.
Prep Time: 10 minutes
Chill Time (Optional): 10–15 minutes
Total Time: 10–20 minutes

No oven, no stovetop—just fresh ingredients and a few minutes of prep. Great for weeknights, last-minute gatherings, or a refreshing addition to your lunchbox.

Tips and Variations

Want to mix things up? This salad is super flexible—here are some fun ways to make it your own:

Add protein: Toss in grilled chicken, chickpeas, or quinoa for a heartier salad.
Swap the fruit: Try strawberries or raspberries instead of blueberries for a different sweet twist.
Change the greens: Add a handful of arugula or baby spinach for extra volume and nutrients.
Make it dairy-free: Simply skip the feta or use a plant-based alternative.
Use herbs: No mint? Try fresh basil or dill for a different herbal note.
Go nutty: Sprinkle with chopped almonds or pistachios for crunch.

Feel free to get creative and make it your own—it’s hard to go wrong with these fresh flavors!

Storage

This salad is best enjoyed fresh, but if you have leftovers, no worries!

Here’s how to store it:

Refrigerate: Place the salad in an airtight container and store in the fridge for up to 1 day.
Avoid sogginess: If you know you’ll have leftovers, keep the dressing and feta separate and add them just before serving.
Not freezer-friendly: Due to the fresh cucumbers and berries, freezing is not recommended as it will change the texture.

Frequently Asked Questions

1. Can I make this salad ahead of time?
Yes, but for best results, store the dressing separately and toss everything together just before serving.

2. What kind of cucumber should I use?
English cucumbers are great because they’re seedless and have thin skin, but regular cucumbers work too—just peel and de-seed them if needed.

3. Can I use frozen blueberries?
Fresh is best for texture, but if using frozen, thaw and drain them well to avoid watering down the salad.

4. Is this recipe vegan?
It can be! Just skip the feta or use a plant-based cheese, and make sure your sweetener (like maple syrup) is vegan-friendly.

5. What can I use instead of mint?
Fresh basil, parsley, or even dill makes a great substitute if you’re not a mint fan.

6. How do I stop cucumbers from getting soggy?
Slice them fresh and eat soon after prepping. Salting and draining them for a few minutes beforehand can also help.

7. Can I double this recipe for a party?
Absolutely! Just scale up the ingredients and toss everything right before serving for best results.

Final Thoughts

This Cucumber Blueberry Salad is everything you want in a summer dish—light, vibrant, and ridiculously easy to make. With just a handful of fresh ingredients, you’ll have a salad that looks stunning and tastes even better. Whether you’re hosting a backyard BBQ, prepping a weekday lunch, or just craving something crisp and refreshing, this salad’s got you covered.

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Cucumber Blueberry Salad

Why You’ll Love This Recipe