Cucumber Strawberry Salad

This isn’t your average fruit or veggie salad—it’s a unique blend of textures and flavors that somehow just work. You’ve got the crunch of cucumbers, the juicy pop of strawberries, and a zippy, citrusy dressing that ties it all together. Add a little fresh mint or basil, and you’ve got a salad that’s as beautiful as it is delicious.

The first time I made this was for a picnic on a hot day, and it was the first thing to go. It’s cooling, hydrating, and the lime-honey dressing brings everything to life in the best way. It’s light enough to pair with almost anything, but flavorful enough to steal the show on its own.

Why You’ll Love This Recipe

• Cool and refreshing – hydrating cucumbers + juicy berries = summer perfection.
• Fast and easy – ready in under 10 minutes.
• Naturally sweet – no refined sugar, just a touch of honey.
• Gorgeous on the table – those red and green tones pop.
• Versatile – enjoy as a side, appetizer, or light lunch.

Prep Time and Servings

• Total Time: 10 minutes
• Servings: 4–6
• Calories per serving: ~90
• Protein: 1g | Carbs: 11g | Fat: 5g

Ingredients

• 1 large English cucumber (or 2 Persian cucumbers), thinly sliced
• 1½ cups fresh strawberries, hulled and sliced
• 2 tablespoons fresh lime juice
• 1 tablespoon honey (or maple syrup)
• 1 tablespoon olive oil (optional, for richness)
• Pinch of salt and black pepper
• 2 tablespoons chopped fresh mint or basil
• Optional: ¼ cup crumbled feta or goat cheese for a tangy twist
• Optional: 2 tablespoons toasted sliced almonds or sunflower seeds for crunch

Step-by-Step Instructions

Step 1: Slice the Produce

• Thinly slice the cucumber (you can use a mandolin or sharp knife).
• Hull and slice the strawberries into halves or quarters depending on size.
• Place them both in a large mixing bowl.

Step 2: Make the Dressing

• In a small bowl, whisk together lime juice, honey, olive oil (if using), salt, and pepper.
• Taste and adjust—add more lime for tang or honey for sweetness.

Step 3: Toss and Garnish

• Drizzle the dressing over the cucumbers and strawberries.
• Gently toss to combine, being careful not to break up the strawberries.
• Sprinkle with fresh herbs and optional cheese or seeds.

Step 4: Serve

• Serve immediately for peak crispness, or chill for 15–30 minutes before serving.

Note: If chilling longer than 30 minutes, wait to add herbs and cheese just before serving.

How to Serve

• As a side salad: Perfect next to grilled chicken, fish, or burgers.
• On a summer brunch table: Light and pretty enough to pair with quiches or pastries.
• With Mediterranean dishes: Complements falafel, couscous, or hummus spreads.
• As a fresh starter: A palate-cleansing appetizer before a heavier meal.
• Topped with protein: Add grilled shrimp or chicken to make it a light meal.

Tips for Success

1. Use firm, ripe strawberries: Too soft and they’ll mush up when tossed.
2. Thin cucumber slices make every bite more refreshing and delicate.
3. Fresh herbs matter: Mint is cooling, basil is aromatic—both are perfect here.
4. Make it a meal: Add quinoa, chickpeas, or protein for a heartier version.
5. Don’t overdress: A light drizzle goes a long way—this salad is all about fresh flavors.

Variations

• Add avocado: For extra creaminess and healthy fats.
• Use balsamic glaze: Swap the honey-lime dressing for a drizzle of balsamic reduction.
• Berry mix-up: Add blueberries or blackberries for extra color and sweetness.
• Spicy kick: Toss in a few thin slices of jalapeño or a pinch of chili flakes.
• Dairy-free: Skip the cheese or use a plant-based feta alternative.

Storage

• Fridge: Best enjoyed fresh, but leftovers can be stored in an airtight container for up to 24 hours.
• Pro tip: If prepping ahead, slice everything and keep the dressing separate until ready to serve.

FAQ

Can I use regular cucumbers instead of English or Persian?
Yes, just peel them first and remove the seeds for best texture.

Can I use frozen strawberries?
Fresh is best—frozen strawberries will release too much moisture and become mushy.

Is this sweet or savory?
It’s a mix! Lightly sweet from the strawberries and honey, savory from the herbs and optional cheese.

Can I make this vegan?
Yes—use maple syrup instead of honey and skip the cheese or use a vegan cheese.

Conclusion

This Cucumber Strawberry Salad is proof that simple ingredients can create stunning flavor. It’s fresh, juicy, and totally unexpected—in the best way. Whether you serve it at a picnic, prep it for a light lunch, or bring it to a summer potluck, it’s going to be the most talked-about dish on the table.

Give it a try, and don’t forget to tag me if you snap a pic—I want to see those summer salad vibes in action!

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