Cucumber Strawberry Salad
A fresh, crunchy salad made with cucumbers, strawberries, and a zippy dressing, perfect for warm weather.
Ingredients
Main Ingredients
- 1 cup strawberries, hulled and sliced Use organic if available.
- 1 large English cucumber (or 3 Persian cucumbers), thinly sliced Milder taste.
- 1/4 cup crumbled feta or goat cheese Optional, can substitute with avocado.
For the Dressing
- 1 tbsp fresh lemon juice or balsamic vinegar Adjust to taste.
- 1 tsp honey or maple syrup For sweetness.
- 2 tbsp olive oil Good quality recommended.
- Salt to taste
- Black pepper to taste
Additional Flavors
- 2 tbsp chopped fresh mint or basil Can mix both for flavor.
- 2 tbsp slivered almonds, sunflower seeds, or walnuts (toasted, optional) For crunch.
Instructions
Preparation
- Wash and pat dry strawberries and cucumbers.
- Hull and slice strawberries about 1/4-inch thick.
- Thinly slice the cucumber into rounds or half-moons.
Dressing
- In a small bowl, whisk together lemon juice (or balsamic), honey, olive oil, salt, and pepper.
Combine Salad
- In a large mixing bowl, combine sliced cucumbers, strawberries, fresh herbs, and cheese (if using).
- Drizzle half the dressing over salad and gently toss to coat.
Serve
- Transfer to serving dish and scatter nuts/seeds over top, drizzling remaining dressing just before serving.
Notes
Chill ingredients beforehand for extra crispness. Leftovers can be served cold or at room temperature. Adjust for dietary needs.