Serves 4
232 cal · 20 min
Cucumber Blueberry Salad
Recipe GLPRa0af3de165de9d
A bright and refreshing salad featuring crisp cucumber, sweet blueberries, and peppery arugula dressed in a light lime and white balsamic vinaigrette. Topped with creamy feta cheese, toasted walnuts, and served with warm whole grain bread for a perfectly balanced meal.
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Ingredients
1½ tablespoons extra virgin olive oil
2 tablespoons white balsamic vinegar
1 tablespoon fresh lime juice
1 teaspoon sugar
¼ teaspoon salt
⅛ teaspoon black pepper
1 cup fresh blueberries
1 medium cucumber, cut into small chunks
4 cups fresh arugula
¼ medium red onion, thinly sliced
¼ cup crumbled reduced-fat feta cheese
2 tablespoons coarsely chopped walnuts, toasted
4 slices whole grain bread
Directions
In a small bowl, whisk together the olive oil, white balsamic vinegar, lime juice, sugar, salt, and black pepper until well combined. Set the vinaigrette aside.
Toast the walnut pieces in a dry skillet over medium heat for 2–3 minutes, stirring occasionally, until fragrant. Transfer to a plate and let cool slightly.
In a large bowl, combine the arugula, cucumber chunks, blueberries, sliced red onion, and cooled toasted walnuts. Gently toss together.
Just before serving, add the crumbled feta cheese to the salad and pour the vinaigrette over the top. Toss gently until all ingredients are evenly coated.
Toast the whole grain bread slices in a toaster or under a broiler until golden and crispy. Serve the salad divided among four plates, with one toasted bread slice per serving.
