Cucumber Blueberry Mint Salad
This salad is “an end-of-summer delight”—a combination of savoury cucumber (now in season) and sweet blueberries (still on the shelves) whose flavours only work together when they are textured with the fresh tang of mint.
I know this because I made it without mint earlier in the summer, and the spouse who had never seen the original recipe said, “This would benefit from some mint, don’t you think?”
Anyway, I say “end of summer” because the temperature reached 30° C (86° F) today, and it sure as heck didn’t feel like the second week of September. We used to get a first frost in early September but those days seem to be long past.
- 3 cucumbers, peeled, seeded, and diced
- 1 cup blueberries
- 1-2 tbsp. fresh, chopped mint
- 1½ tsp. dried basil (or 1-2 tbsp. fresh, chopped basil)
Mix together an oil/vinegar dressing and pour it over the salad:
- 2 tbsp. olive oil
- 1 tbsp. rice or other vinegar
- ¼ tsp. sugar
- Pinch of salt
- Oil/vinegar dressing
For Weight Watchers: This salad can be divided into 4-8 servings depending on their size. To calculate your points: the basic salad is 1 point on the Points plan and 0 points on the PointsPlus plan. The dressing is worth 6 points on both plans.
(Adapted from Cucumber-Blueberry Salad from the Plus Other Good Stuff blog. And check out the photograph; it’s so much better than mine!)