Blueberry Cucumber Summer Salad With Creamy Balsamic Vinaigrette

It’s so summery, refreshing and crispy. You just need simple ingredients: A big old bunch of spring greens. But of course, you can use your favorite variety of greens! Fresh blueberries that are getting SO good right now. Fresh cucumber for a refreshing punch. Thinly sliced scallions, because they add the perfect bite without being way too onion-y. Parmesan cheese, because cheese is life. And sugared almonds which add this granola-like crunch and a hint of sweetness.

The key to the creamy balsamic is to add a little heavy cream into the dressing. I’ve made so many dressings with yogurt and mayo and yes, that’s a possibility here. But it never fails that the yogurt or mayo separates and almost curdles in the dressing after it sits for a while. With the heavy cream, this never happens! You still have to shake it up or stir it well, but it won’t get all weird on you.

Ingredients:

• ⅔ Cup sliced almonds
• 3 tablespoons sugar
• 8 cups spring greens, baby spinach or your greens of choice
• Salt and pepper
• 4 baby seedless cucumbers, thinly sliced
• 4 green onions, thinly sliced
• 1 cup blueberries
• ¼ cup finely grated parmesan cheese

Creamy balsamic vinaigrette

• ¼ cup balsamic vinegar
• 1 garlic clove, minced
• 2 tablespoons heavy cream
• 2 teaspoons dijon mustard
• 2 teaspoons honey
• Pinch of salt and pepper
• ½ cup extra virgin olive oil
• 2 tablespoons fresh chives