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Cucumber Blueberry Crunch Salad

Course Salad
Cuisine American

Ingredients
  

Salad

  • romaine lettuce
  • cucumber preferably English cucumber
  • green onions
  • fresh blueberries

Mustard Maple Dressing

  • 1/2 cup olive oil
  • 2 Tbsp dijon mustard
  • 2 Tbsp real maple syrup
  • 1 Tbsp apple cider vinegar
  • salt & pepper

Buttery Almonds

  • 2 cups sliced almonds
  • 2 Tbsp butter
  • 1/2 cup brown sugar
  • 2 tsp kosher salt
  • drizzle of olive oil

Instructions
 

Salad

  • Cut or tear romaine into small pieces and put into bowl
  • Cut cucumber into rounds and then quarter the rounds, peeling or partially peeling cucumber if desired* and place on lettuce in bowl
  • chop green onions and add to bowl
  • wash and clean blueberries and pat dry and put in bowl
  • Refrigerate at this point until serving

Mustard Maple Dressing

  • Combine ingredients in a jar and shake well. Refrigerate to blend flavors.
  • Bring to room temperature and shake well before dressing salad

Buttery Almonds

  • Melt butter in large skillet over medium heat and add a drizzle of olive oil
  • Add almonds and brown sugar
  • Cook and stir until sugar melts and almonds begin to caramelize and turn golden, watching carefully.
  • Remove from heat, add salt to taste and cool on a piece of parchment foil or plate
  • Break up clusters and store in a jar or sealed container

Notes

*if you use an English cucumber {or Japanese cucumber} the long ones wrapped in plastic, peeling isn't necessary
Keyword blueberry and cucumber salad, blueberry salad, buttery almonds, cucumber salad, mustard maple dressing