5-Ingredient Blueberry Cucumber Salad (Recipe)
Oh, the zucchinis that have crossed my threshold over the past few weeks—there have been too many of them to count. That’s not a euphemism—we’ve had at least four ginormous zucchini in every CSA share for the past three weeks. We’ve made zoodles. We’ve made zucchini salads. We’ve sliced up zucchini and put it on top of pizza. And I’ve been experimenting with a blueberry-zucchini muffin, too. That recipe’s not quite ready yet, so to hold you over, I’ve reached into the archives and pulled out another favorite recipe featuring blueberries.
5-Ingredient Blueberry Cucumber Salad!
I admit that things have been crazy since my surgery in May. I’ll also admit that a lot of the craziness has been self-imposed. Recovery isn’t as simple as, “Okay, your stitches are healed, everything’s back to normal now.” Well, maybe for some people it is. But for me, it’s a roller coaster of ups and downs—feeling in control one day, and a complete failure the next. One minute I feel like I could conquer any obstacle, and the next minute I feel like the slightest, tiniest wrong move will send me spiraling down into a pit of never-ending health struggles.
Yes, most of this is happening in my head. But in the words of the late, great Albus Dumbledore:
“Of course it is happening inside your head … but why on earth should that mean it is not real?”
I still have a lot of things to sort out. Until then, let’s keep things as simple as possible. A five ingredient (plus salt and pepper) salad sounds good to me. It’s just enough hands-on activity to help quiet my mind, but not so much that it seems overwhelming. Perfect.
5-Ingredient Blueberry Cucumber Salad
Ingredients:
1 pint blueberries
1-2 cucumbers
⅓ cup crumbled feta
Juice of one lemon
2 Tbsp olive oil
Salt + pepper to taste
Instructions:
Rinse the blueberries. Add them to the bowl.
Slice the cucumber(s) lengthwise. Use a spoon to scrape out the seeds. Slice them up and add them to the bowl.
Combine the lemon juice, olive oil, and salt and pepper in a small bowl. Taste for seasoning, adjust as necessary. Add it to the bowl.
Add the feta to the bowl.
Combine ingredients carefully – avoid bruising the blueberries. (I just use my hands. Way more fun.)
And you’re done.