Cucumber Strawberry Mint Salad (Printer-friendly)

Refreshing salad of cucumber, strawberries, and mint, dressed lightly for a crisp, vibrant spring dish.

# What You Need:

→ Produce

01 - 1 large English cucumber, thinly sliced
02 - 1.5 cups fresh strawberries, hulled and sliced
03 - 0.25 cup fresh mint leaves, roughly chopped
04 - 2 cups mixed baby greens, optional

→ Dressing

05 - 2 tablespoons extra-virgin olive oil
06 - 1 tablespoon fresh lemon juice
07 - 1 teaspoon honey or maple syrup
08 - 0.25 teaspoon sea salt
09 - Freshly ground black pepper to taste

→ Garnish

10 - 0.25 cup crumbled feta cheese, optional
11 - 2 tablespoons toasted sliced almonds, optional

# Steps:

01 - In a large salad bowl, gently combine the cucumber slices, strawberries, mint, and baby greens if using.
02 - In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper until emulsified.
03 - Drizzle the dressing over the salad and toss gently to combine.
04 - Sprinkle with crumbled feta cheese and toasted almonds if desired.
05 - Serve immediately for optimal freshness and texture.

# Top Tips:

01 -
  • It's ready in the time it takes to slice vegetables, with zero cooking stress.
  • The strawberry-mint combination sounds fancy but tastes utterly natural and refreshing.
  • It adapts beautifully to what's in your fridge, so nothing ever goes to waste.
02 -
  • Don't dress the salad more than fifteen minutes before eating, or the cucumber will weep and turn everything soggy.
  • If you slice strawberries too far in advance, they'll lose their firmness and turn into jam; add them last.
03 -
  • Toast your own almonds in a dry skillet for two minutes if you can—they taste infinitely better than pre-sliced ones.
  • A whisper of white wine vinegar in the dressing instead of only lemon juice adds a sophisticated depth without overpowering the fruit.
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