We have been updating our kitchen a bit to fit our style. Nothing huge – painted cabinets, new back-splash, that sort of thing. I have to tell you, I am loving it! It is, however, taking way more time than anticipated. So many little subway tiles to cut it’s unbelievable. But Daniel is doing a fantastic job and I am helping as a sous tile layer.
Very soon, I’m planning on showing you guys pictures of our new-to-us kitchen. I am so excited! Because hello, my Pinterest “Kitchen Inspiration” board has been overflowing and it was time for a little action in that direction. I mean, the fact that I have a food blog means that I get to do this, right? That’s what I’m telling myself.
Last week, I whipped up a little salad for a bridal shower for a coworker. In my opinion, brunch is a time to stretch my fruit salad wings and go with something a little more adventurous. I had an idea, and had no clue if anyone would actually like it, but I went for it anyway.
Stick with me here.
These flavors are so fresh and light. Here are some of the players: blueberries, cucumbers, plenty of fresh mint, lime juice and zest, and honey. Yes, it really is that simple. It takes only a few minutes to whip up. I cut up the cucumber and mint, and mixed up the dressing the night before. The next morning, I drizzled the lime/honey vinaigrette in and tossed. It took no time at ALLLLLL.
My only advice is toss with a soft spatula because blueberries are so fragile. Wait until the last minute to add the vinaigrette. It was a hit! They all loved it and wanted the recipe. Which, I was really excited about because cucumber in a fruit salad sounds weird. The salad was—I definitely don’t use this phrase lightly—a crowd-pleaser. Try it out for your next gathering and let me know how it goes!
Blueberry Mojito Fruit SaladPrint Recipe
- 4 cups blueberries
- 2 cucumbers
- 1/4 cup tablespoons fresh mint
- 3 limes, juiced
- 1 teaspoon lime zest
- 2 tablespoons honey
Peel the cucumber in a fun and fancy way. I used my lemon peeler for this look.
Cut the cucumber lengthwise and cut the halves lengthwise again so you are left with 4 long pieces of cucumber and cut into small pieces about the size of the blueberries you have on hand. Repeat with the second cucumber.
Chop the fresh mint and place in a medium to large bowl along with the cucumber and blueberries.
Zest one lime and place in a small bowl.
With medium pressure roll all the limes with your hand against the cutting board. This helps breakdown the juices in the lime making them easier to juice. Cut the limes in half and squeeze the juice out of the limes into the small bowl with the zest and add honey. Mix well and add to the blueberries and cucumbers right before serving.