This Cucumber Blackberry Salad recipe is simple, easy to make, and is a great pairing for your main dish.
Simple Salads are the best! This Cucumber Blackberry Salad is different than my usual posts, where no measurements are included. Depending on how many servings you are making and what your tastes are, you can adapt it as necessary.
Cucumber Blackberry Salad
This Cucumber Blackberry Salad recipe is simple, easy tomake, and is a great pairing for your main dish.
Salad Base: *
- Spring Mix
- Freshly squeezed lemon juice
- Extra virgin olive oil (good quality)
- Course ground black pepper
- Basil coarsely chopped
- Cucumbers diced
- Blackberries sliced
Start by putting the greens in a mixing bowl.
Then add the lemon juice and olive oil.
Then sprinkle salt and pepper to taste.
Toss until well combined.
Portion the salad into side salad bowls or on the platealong with your main dish.
Sprinkle toppings onto each portion of the plated salad base.
Cucumber Blackberry Salad Recipe Notes:
Salad Base Notes: *
For the greens – I used spring mix. This Cucumber Blackberry Salad recipe can be varied with any type of leafy green, such as arugula, spinach, kale, baby kale, romaine, etc.
For the salt, I usually use either Sea Salt or Pink Himalayan Sea Salt.
For 2 servings, I used:
- Half of a standard 5 oz. bag of the greens (or 2 large handfuls)
- Juice of a lemon
- ½ T of olive oil
Notes for Instructions: *
The lemon juice and olive oil should together lightly dress the greens. If you end up putting in too much, then you can add more greens to the bowl to balance it out. If it is not dressed enough, then add a little more as you prefer.
When adding toppings, include the toppings on the individual servings rather than tossing together within the bowl. This will allow you to properly portion over each serving.
Simple salads pair nicely with any main dish.
I paired this salad with pork tenderloin.
When doing low carb / keto meals, including a simple salad to accompany your main dish is key.
This comes together easily and quickly and can be done right before your meal. I usually prepare the salad while the main dish is cooking.
To speed up the time, you can always cut up the toppings ahead of time, so that you can easily plate when it is dinner time!
Here are some other of my salad recipes that you can check out: Mandarin Spring Mix Salad, Grapefruit Arugula Salad, Fiesta Mexican Spring Mix Salad, Prosciutto and Melon Salad, Spring Mix Peach Salad, Arugula Watermelon Salad, Arugula Korean Salad, Truffle Honey Dew Melon Spinach Salad, Apple Blue Cheese Chopped Salad, Manchego Cheese Spring Mix Salad, Strawberry Spring Mix Salad, Irish Salad, Simple Arugula Salad, Korean Simple Salad, Green Bean Salad with Manchego Cheese and Truffle Honey White Balsamic Vinaigrette, Green Beans and Burrata Salad, Salad with Carrot Orange Ginger Miso Dressing, Arugula Salad with Lime Tahini Ginger Dressing, and Blueberry Arugula Salad with Fresh Lemon Vinaigrette.
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