Wash the cucumbers thoroughly under cold water and slice them into bite-sized pieces. Place them in a large mixing bowl.

Gently fold in the blueberries with the cucumbers. Sprinkle in sliced almonds.

Chop fresh mint leaves into ribbons and add them to the bowl.

In a small bowl, whisk together lemon juice, olive oil, honey, salt, and pepper until emulsified.

Pour the vinaigrette over the salad and gently toss to combine, ensuring everything is evenly coated.

Serve immediately or chill for up to one hour before serving.