Blackberry and Cucumber Salad
Published: May 2017
Commodity: Blackberries
Season: Summer
Yield: 4-6, 4 ounce servings
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 calories12 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