Description
This strawberry cucumber salad is the perfect summer salad recipe to make when juicy strawberries are in peak season. It combines fresh strawberries and crunchy cucumber with salty feta cheese, fresh basil and mint, which is all tossed in an oil-free, honey-lime dressing.
Ingredients
Units
Scale
- 1lb strawberries, hulled and quartered
- 2 cups thinly sliced Persian cucumbers (3-4 mini cucumbers)
- 2 tablespoons chopped fresh mint leaves
- 2 tablespoons chopped fresh basil
- 1/4 cup crumbled feta cheese
- Flaky sea salt, to taste (optional)
Honey Lime Dressing
- 2 tablespoons honey
- 1 tablespoon fresh lime juice
- 1 teaspoon lime zest
Instructions
- Make the dressing. In a small bowl, add the honey, lime juice and zest. Whisk together until well combined.
- Assemble the salad and serve. In a large bowl, add the strawberries, cucumbers, basil, mint, and crumbled feta cheese. Drizzle the prepared honey-lime dressing and sprinkle the flaky sea salt (if using) over the salad. Toss gently to combine and serve!
Notes
- Leftovers? This salad tastes best when fresh and served cold. Leftover salad will keep up to 1 day in the fridge in an airtight container.
- Make-ahead instructions: You can prep the salad up to 1 day in advance. Cut up the strawberries and cucumber and keep them in separate, airtight containers in the fridge so they don’t get mushy. Fresh herbs like basil and mint tend to wilt quickly after being chopped, so I would prep this right before serving.
- Make it vegan by using agave nectar instead of honey.
- Nutrition information is a rough estimate based on 3 servings.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Chopped
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 127
- Sugar: 19.6g
- Sodium: 117mg
- Fat: 3.1g
- Saturated Fat: 1.8g
- Unsaturated Fat: 0.6g
- Trans Fat: 0g
- Carbohydrates: 24.4g
- Fiber: 3.2g
- Protein: 2.9g
- Cholesterol: 11mg