Scale

1 large cucumber, thinly sliced

1½ to 2 cups fresh strawberries, sliced

¼ small red onion, thinly sliced (optional)

2 tablespoons fresh mint leaves, chopped

For the Dressing

2 tablespoons extra virgin olive oil

1 to 2 tablespoons honey (or maple syrup)

1 tablespoon fresh lemon juice

½ teaspoon salt

¼ teaspoon black pepper

1 teaspoon balsamic vinegar (optional)

Optional Toppings

Crumbled feta cheese

Sunflower seeds

Chia seeds

Fresh basil leaves

Chopped walnuts or sliced almonds

1. Wash and thoroughly dry the cucumber and strawberries.

2. Thinly slice the cucumber and strawberries. Thinly slice the red onion if using.

3. Whisk together the olive oil, honey, lemon juice, salt, pepper, and balsamic vinegar until smooth.

4. Place the cucumber, strawberries, onion, and mint into a large serving bowl.

5. Pour the dressing over the salad.

6. Gently toss until everything is evenly coated.

7. Sprinkle with feta cheese, seeds, nuts, or basil if desired.

8. Refrigerate for 10 to 15 minutes before serving.

9. Serve chilled as a refreshing side dish or light lunch.

Use firm cucumbers for the best crunch.

Add the dressing just before serving to prevent excess moisture.

Store leftovers in an airtight container for up to 24 hours.

For meal prep, keep the dressing separate until serving.

English cucumbers work especially well because they contain fewer seeds.

Keywords: cucumber strawberry salad, summer salad, healthy salad, fresh salad, strawberry cucumber salad