Description
A refined summer salad combining crisp cucumber with juicy strawberries, dressed in a bright herbaceous vinaigrette.
Ingredients
Scale
- 2 medium English cucumbers, thinly sliced
- 2 cups strawberries, hulled and halved
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon sherry vinegar or champagne vinegar
- 1 teaspoon honey or maple syrup
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons fresh mint, finely chopped
- 1 tablespoon toasted sliced almonds or crushed pistachios
- 1 ounce feta, crumbled (optional)
Instructions
- Prepare the produce: thinly slice cucumbers and halve the strawberries.
- Whisk the dressing: combine olive oil, vinegar, honey, salt, and black pepper until emulsified.
- Toss gently: mix cucumbers and strawberries, then coat with dressing.
- Add herbs and crunch: sprinkle mint and nuts over the salad.
- Finish with cheese if using and adjust seasoning as needed.
Notes
Serve chilled and avoid dressing too early to maintain texture. Store components separately for up to 24 hours.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg