Spring Cucumber Strawberry Salad (Printer-friendly)

A bright, fresh salad blending cucumber, strawberries, mint, and a zesty dressing for springtime enjoyment.

# Ingredient List:

→ 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

# How-To 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.

# Expert Suggestions:

01 -
  • It comes together in 15 minutes flat, making weeknight dinners feel less like a chore and more like a gift to yourself.
  • The combination of sweet strawberries and cooling cucumber hits different when spring finally arrives and you're tired of heavy foods.
  • It's the kind of salad that impresses people without you breaking a sweat in the kitchen.
02 -
  • Dress this salad right before you eat it—if it sits around, the cucumber releases water and everything becomes a soggy mess within 20 minutes.
  • Strawberries have more flavor at room temperature than straight from the fridge, so pull them out about 10 minutes before assembling if you remember to.
03 -
  • Use a mandoline to slice your cucumber perfectly thin if you have one, but be honest with yourself about knife skills first—thin slicing by hand takes practice and bleeding is not the vibe.
  • Make a double batch of the dressing even if you don't need it, because it keeps in the fridge for a week and tastes good on literally anything that needs brightness.
Go Back