Description
This Strawberry Cucumber Salad is a refreshing, light, and healthy dish perfect for warm days. Featuring sweet, juicy strawberries and crisp cucumber slices, it’s tossed in a tangy lemon-honey dressing and garnished with fresh mint or basil for a bright, aromatic touch. Quick to prepare with no cooking required, this salad is perfect as a side dish or a light snack.
Ingredients
Scale
Salad Ingredients
- 1 ½ cups strawberries, hulled and sliced
- 1 large English cucumber, thinly sliced
Dressing
- 1 tbsp fresh lemon juice (or lime juice)
- 1–2 tsp honey (optional, depending on sweetness of berries)
- Pinch of salt
Garnish
- 1 tbsp chopped fresh mint or basil (optional)
Instructions
- Prep the Fruits: Wash and hull the strawberries, then slice them into thin pieces. Slice the cucumber into thin rounds or ribbons using a sharp knife or mandoline for an even texture.
- Mix the Dressing: In a small bowl, whisk together lemon juice, honey, and a pinch of salt until well combined. Adjust the sweetness and acidity to your taste, depending on the ripeness of your strawberries.
- Toss the Salad: In a large mixing bowl, combine the sliced strawberries and cucumbers. Drizzle the prepared dressing over the salad and gently toss to evenly coat all the pieces without breaking the fruit.
- Garnish and Serve: Transfer the salad to a serving dish. Sprinkle with chopped fresh mint or basil for an aromatic finish. Serve immediately or chill in the refrigerator for 10–15 minutes before serving for a cooler salad.
Notes
- Feel free to substitute honey with agave syrup or maple syrup for a vegan alternative.
- To enhance the salad, add a sprinkle of feta cheese or toasted nuts if desired.
- If preparing ahead, keep the dressing separate and toss just before serving to maintain freshness.
- This salad is best enjoyed fresh but can be stored in the refrigerator for up to 24 hours.
