By Vivian Howard
Blueberries and cucumbers respect each other. Both come off in early summer here, so their surprising harmonious marriage lends credibility to the locavore mantra, “What grows together, goes together.”
Up close, this is a refreshing salad with lots of texture, but zoom out and you’ll see something that resembles a substantial Southern tzatziki. Serve it cold.
Blueberries and Cucumbers with Pistachios and Yogurt
- Plain Greek yogurt, 1/2 cup
- Buttermilk, 1/4 cup
- Zest and juice of 1 lemon
- Orange juice, 2 tablespoons
- Extra virgin olive oil, 4 tablespoons, divided
- Salt, 1 1/2 teaspoons, divided
- Honey, 1 scant tablespoon
- Hot sauce, 1/4 teaspoon
- Cucumbers, 2 medium or 1 English cucumber
- Blueberries, 1 cup
- Dill, 1 tablespoon, picked
- Chives, 1 tablespoon, minced
- Mint, 2 teaspoons, torn
- Rice wine vinegar, 2 tablespoons
- Pistachios, 1/4 cup toasted, roughly chopped
In a small bowl, whisk together the yogurt, buttermilk, citrus, 2 tablespoons of olive oil, 1/2 teaspoon salt, honey and hot sauce. Store covered in the fridge, till you’re ready to serve.
If you are using traditional slicing cucumbers, peel or mostly peel them. If you are using an English cucumber, feel free to leave the skin on. Either way, split it and use a small spoon to remove the seeds. Then slice the cukes into 1/3-inch half-moons. You should end up with roughly 2 cups of cucumber slices.
In a medium bowl, just before serving, toss together the cucumber, blueberries, the dill, chives, mint, remaining 1 teaspoon salt, vinegar, and remaining 2 tablespoons olive oil. Puddle half the yogurt sauce on the bottom of your plate. Mound the salad on top of that. Drizzle with remaining sauce and finish with pistachios.
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