If you're looking for ways to use up cucumbers from your garden, listen up...cucumbers, blueberries, cilantro, jalapeno, garlic, and olive oil. Interesting, right? We had our company BBQ a few weeks ago, and one of the girls brought this salad. I was intrigued by the combination of the seemingly strange combination of flavors, but it works. It's really refreshing, and it's a perfect summer salad. You can make it as spicy as you'd like--I used half of a seeded jalapeno and it wasn't very spicy. Next time I'd bump up the spice a bit. I recreated this based on what I tasted at the BBQ, but I googled it today and found it is a Rachel Ray creation. Her recipe has cumin in it, which I didn't use so I'll list it as optional. When I make this again, I'll try it with the cumin for some additional flavor. I have a sneaking suspicion that this would be great on some tortilla chips as a play on pico de gallo, but I forgot to try.  

Cucumber Blueberry Salad Recipe
Serves 4-6
Print this recipe

2 small/medium size cucumbers, peeled and sliced lengthwise
Salt
1 jalapeno, seeds and rib removed
1 tablespoon lime juice
1 clove garlic, minced
1/8 teaspoon cumin (optional)
2-3 tablespoons extra virgin olive oil
1 cup fresh blueberries
1/2 cup cilantro leaves

Once your cucumbers are peeled and sliced lengthwise, scrape the seeds out and cut into half moon slices. Season lightly with salt and set aside.
 
Give the cilantro a rough chop. Mince the jalapeno and combine it with the lime juice, minced garlic, 2 tablespoons of extra virgin olive oil, and cumin (if using). Add the sliced cucumbers, blueberries, and cilantro and toss to combine. If it looks dry, add the extra tablespoon of olive oil. Store in the refrigerator and serve cold. 

Adapted from Rachel Ray