Blueberries: they’re a staple in pies, cobblers, cheesecakes, and virtually anything dessert. It's also prime blueberry season, which is when the berries are at their most ripe and delicious. But what if you don’t have a sweet tooth to satisfy (or at least, not at the moment)? Whether you’re looking for a lighter dish or just a change of pace, this blueberry salad with a simple, homemade lemon vinaigrette is for you

Blueberry Salad With Lemon Vinaigrette

  • Prep Time:15 mins
  • Cook Time:0
  • Total Time:15 mins
  • Servings:1
  • Easy


  • 2 cups arugula spring mix or greens choice
  • 1 cup fresh blueberries
  • 3 mini cucumbers sliced
  • 1 avocado
  • cup sliced almonds
  • 1 cup crumbled feta
  • Juice from two lemons about 1½ TBSP
  • 1 clove garlic minced
  • 1 tbsp red wine vinegar
  • 1 tbsp extra virgin olive oil
  • 1 tbsp honey
  • tsp oregano
  • tsp salt or to taste
  • tsp pepper or to taste
Sarah Choi
  • Step 1

    Slice the cucumbers and avocado. (How thick they’re sliced is up to you, but I slice my cucumbers fairly thin.)

    avocado pit, avocado halves, avocado
    Jocelyn Hsu
  • Step 2

    In a large bowl, assemble the spring mix or greens of your choice, the fresh blueberries, the cucumber, the avocado, and the feta.

    Sarah Choi
  • Step 3

    Mince the garlic.

    garlic, vegetable, condiment, relish, herb, onion, elephant garlic
    Kristine Mahan
  • Step 4

    In a small bowl, add the lemon juice, the red wine vinegar, the extra virgin olive oil, the honey, the garlic, the oregano, the salt, and the pepper. Combine by whisking with a fork.

    Sarah Choi
  • Step 5

    Pour the desired amount of dressing over the salad.

    Sarah Choi
  • Step 6

    Top with almonds and serve!

    Sarah Choi

This salad is perfect for the summer. Light and simple, it’s a versatile side dish — and a great meal all on its own!