With blueberry season fast approaching, we’re always on the lookout for unique ways to use the nutrient-rich summer superfruit. Mairlyn Smith's new cookbook, Peace, Love and Fibre, is full of winners, including this easy-to-make blueberry salad with barley and dill. Made with fresh local or wild “purple-blue orbs,” this recipe can be used as a summer side dish or a healthy snack in a pinch.
When looking for the freshest blueberries, make sure they have a silver sheen on them. The effect is called bloom and it's a great indication that they were just picked. As Mairlyn says, "No bloom? No buy."
In a large bowl, whisk together the vinegar and oil.
In a large bowl, add the cucumbers, cooked barley, dill, blueberries, and feta. Toss well with dressing and serve right away.
- 8 servings as a side