For the salad:
3 large cucumbers, peeled, halved lengthwise and seeds removed
2 small cans of mandarin oranges, drained (reserve 1/4 c. of mandarin orange liquid for dressing)
1 c. fresh blueberries (optional)
1/2 c. mint leaves, coarsely chopped
1/4 c. flat leaf parsley, chopped
zest of 1 orange
For the dressing:
1/2 c. olive oil
3/4 c. rice wine vinegar
2 Tbsp. honey
1/4 c. reserved mandarin orange liquid
Cut the cucumbers into 1/4-in. crescents. Place them in a bowl and toss gently with the other salad ingredients.
Whisk the dressing ingredients together until well incorporated.
Pour about 3/4 c. of dressing over the salad and toss gently. (Reserve the remaining dressing for later use; it also makes a delicious grilling sauce for chicken or shrimp.)
Refrigerate the salad for several hours. Immediately before serving, toss again to redistribute the dressing.