Blackberry and Cucumber Salad - KNEP - Kentucky Nutrition Education Program


Blackberry and Cucumber Salad

Servings:Makes 4-6 servingsServing Size:4 ounces


  • 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


  1. In a small bowl, whisk together oil, vinegar, honey and salt and pepper.
  2. Combine spring mix, blackberries, cucumbers, mint, and pecans in a large serving bowl.
  3. Toss with dressing.
Source: Plate it up! Kentucky Proud Project.

Nutrition facts per serving: 180 calories; 12g fat; 1.5g saturated fat; 0mg cholesterol; 160mg sodium; 18g carbohydrate; 8g fiber; 8g sugar; 4g protein.