Strawberry Cucumber Salad
Servings: 4 people
Calories: 97kcal
This Strawberry Cucumber Salad with honey-lime dressing is another knockout summer salad! Sweet strawberries and cool, crisp cucumbers pair perfectly with the refreshing dressing, while creamy queso fresco and fresh mint take it to the next level.
Print Recipe
Ingredients
- 1 ½ cup strawberries stems removed and sliced
- 2 cups cucumber sliced, mini cucumbers or english cucumber preferred
- 1/4 cup queso fresco or feta, crumbled (optional)
Dressing
- 1 Tablespoon olive oil extra virgin
- 1 Tablespoon lime juice freshly squeezed, plus 1 teaspoon zest
- 1 Tablespoon honey
- 1 Tablespoon fresh mint chopped, plus more for garnish
- Salt and pepper to taste
Instructions
- In a large bowl, whisk together 1 Tablespoon olive oil, 1 Tablespoon lime juice, 1 teaspoon lime zest, 1 Tablespoon honey and 1 Tablespoon fresh mint. Season with salt and pepper, to taste.
- Add the 1 ½ cup strawberries and 2 cups cucumber and toss gently to combine. Taste and season again with salt and pepper, if needed. Garnish with mint leaves and sprinkle with 1/4 cup queso fresco, if desired.
- Enjoy!
Notes
Storing
If you don’t plan to serve the salad immediately, it’s best to keep the salad and dressing in separate containers. The dressing can be made up to five days in advance. When you're ready to serve, just toss them together and enjoy!
Tips and tricks
- Taste the dressing before adding it to the salad. If too tart, add a touch more honey; if too sweet, a splash more lime juice and zest.
- Double the salad dressing and refrigerate for easy use later on in other salads.
- Shake the jar hard for at least 30 seconds to ensure the dressing doesn’t separate too quickly.
- Toss the strawberries and cucumber just before serving for the best texture and freshness. Be gentle when tossing in the salad dressing to avoid bruising the fresh strawberries and cucumbers.
- Dairy-free: Omit the queso fresco (or crumbled feta) from this strawberry cucumber salad.
- Vegan-friendly: Swap the honey in the dressing for maple syrup or regular granulated sugar.
- Nuts and seeds: Add in your favorite nuts or seeds for a delicious crunchy texture. Walnuts, almonds, pecans, sunflower seeds, or hazelnuts are all great options.
- Boost of protein: Sprinkle the salad with crispy bits of bacon, toss in some chickpeas, or add shredded chicken if you’re looking for a heartier version with a boost of protein.
- Add leafy greens - Baby spinach or arugula can be used as a base for this salad - a great way to add more bulk and increase servings.
Nutrition
Calories: 97kcal | Carbohydrates: 11g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 60mg | Potassium: 197mg | Fiber: 2g | Sugar: 8g | Vitamin A: 171IU | Vitamin C: 35mg | Calcium: 65mg | Iron: 0.5mg