Cucumber Strawberry Salad Guide
This Cucumber Strawberry Salad is the ultimate expression of that shift a dish that celebrates the "blissful dance" between the cool, architectural crunch of a cucumber and the perfume-sweet juiciness of a sun-ripened strawberry.
Servings: 4
Equipment
- Mixing bowl
- Whisk
- jar or small bowl
Ingredients
- For the Salad
- 2 cups Strawberries hulled and sliced
- 1 large English cucumber thinly sliced
- 1 cup Feta or goat cheese optional crumbled
- 1/4 cup Fresh mint or basil chopped
- 1/4 cup Slivered almonds sunflower seeds, or walnuts toasted
- For the Dressing
- 2 tablespoons Fresh lemon juice
- 1 tablespoons Honey or maple syrup
- 3 tablespoons Olive oil
- to taste Salt
- to taste Black pepper
Instructions
- Wash the strawberries and cucumbers thoroughly. Hull the strawberries and slice them. Thinly slice cucumbers into rounds or half-moons.
- Whisk together the dressing in a small bowl or jar, combining lemon juice, honey or maple syrup, olive oil, salt, and black pepper.
- Combine the salad ingredients in a large mixing bowl—add sliced cucumbers, strawberries, chopped herbs, and crumbled cheese if using.
- Drizzle half of your dressing over the salad and gently toss to coat without crushing the fruits.
- Transfer the salad to a serving platter, sprinkle with toasted nuts or seeds and additional herbs, and drizzle with the remaining dressing.