Blueberries and cucumbers with pistachios and yogurt from Deep Run Roots: Stories and Recipes from My Corner of the South (page 209) by Vivian Howard

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Notes about this recipe

  • inflytur on July 30, 2021

    Serve this on top of a strong salad green like arugula or spinach for a proper dinner salad.

  • Dannausc on August 06, 2020

    I used wild blackberries and wineberries in place of the blueberries. Good, different, and refreshing.

  • bching on August 07, 2017

    Refreshing salad--great for a summer side.

  • TrishaCP on July 18, 2017

    This is a really delicious salad and beautiful as well. We really liked the dressing- I used plain yogurt in place of the Greek yogurt/buttermilk combo- it worked for us and I think we may use the dressing in other applications too. We omitted the mint because we didn't have any on hand- the dill and chives were nice savory components with the sweet blueberries however.

  • SheilaS on March 09, 2017

    This is a great, simple and pretty salad that really lets the flavor of the cucumbers and blueberries shine. Looks great on a platter or individual plates.

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