This Cucumber Strawberry Salad Recipe
This refreshing Cucumber Strawberry Salad is a perfect blend of sweet and savory flavors, with a hint of mint to brighten it up. It’s a simple and light dish that’s ideal for a summer meal or as a side dish at any gathering.
- Author: Rita
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Contemporary
- Diet: Vegetarian
Cucumber:
- 1 cucumber, thinly sliced
Strawberries:
- 2 cups strawberries, hulled and thinly sliced
Dressing:
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Mint:
- 2 tablespoons fresh mint, thinly sliced
- Wash the cucumber: Start by washing the cucumber thoroughly under cold running water.
- Slice the cucumber: Using a sharp knife, slice the cucumber into thin rounds, about 1/8-inch thick.
- Prepare the strawberries: Rinse the strawberries and pat them dry. Hull and slice the strawberries.
- Make the dressing: In a small bowl, combine olive oil, balsamic vinegar, honey, salt, and black pepper. Whisk until well combined.
- Combine ingredients: Place cucumber and strawberry slices in a mixing bowl. Pour the dressing over the mixture.
- Add mint: Wash and slice the mint leaves, then add them to the bowl. Toss everything together.
- Adjust seasoning: Taste the salad and adjust seasoning as needed.
- Let flavors meld: Allow the salad to sit for 5-10 minutes to meld flavors.
- Serve: Enjoy immediately or refrigerate for a few hours before serving.
Notes
- This salad is best served fresh for optimal texture and flavor.
- Feel free to customize the dressing by adjusting the sweetness or acidity to suit your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 85 kcal
- Sugar: 7g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Cucumber Strawberry Salad, Summer Salad, Light Salad, Mint Salad