Blackberry and Cucumber Salad

Blackberry and Cucumber Salad

Blackberry and Cucumber Salad

Published: May 2017

Commodity: Blackberries

Season: Summer

Yield: 4-6, 4 ounce servings

 

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Plate it up! Project
County Extension Agents for Family and Consumer Sciences
University of Kentucky, Dietetics and Human Nutrition Students

Ingredients

3 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
1 teaspoon honey
Kosher salt
to taste
Black pepper
to taste
4 cups spring mix
3 heaping cups blackberries
2 cucumbers
peeled and seeds scraped out
cut into 1-inch pieces on a diagonal
1 cup mint
chopped
1/4 cup chopped pecans

Directions

In a small bowl, whisk together oil, vinegar, honey and salt and pepper. Combine spring mix, blackberries, cucumbers, mint, and pecans in a large serving bowl. Toss with dressing.

Nutrition Facts

180 calories
12 g fat
1.5 g saturated fat
0 mg cholesterol
160 mg sodium
18 g carbohydrate
8 g fiber
8 g sugar
4 g protein

 

Contact Information

Erikson Hall Lexington, KY 40506