This Strawberry Cucumber Salad is everything you want in a summer dish—light, refreshing, and full of flavor. Juicy strawberries and crisp cucumbers come together with a zesty lime honey vinaigrette and a touch of fresh mint for the ultimate warm-weather bite. Whether you’re prepping for a picnic, brunch, or just need a quick side dish, this fresh salad recipe is as beautiful as it is delicious. Perfect for anyone craving a vibrant and healthy strawberry cucumber combo. Add this cucumber salad to your summer rotation—you won’t regret it!
Why You’ll Love This Cucumber Strawberry Salad
- Fresh and seasonal: Best made with ripe, juicy strawberries and crisp cucumbers.
- Quick to make: Ready in under 15 minutes.
- Customizable: Add protein or grains to turn it into a full meal.
- Naturally gluten-free and easily made vegan.
Ingredients You’ll Need to Make Cucumber Strawberry Salad
Here’s everything you need to make this delicious Cucumber Strawberry Salad:
- 2 cups fresh strawberries, quartered or thinly sliced
- 2 medium cucumbers, sliced or halved and sliced
- 2 tablespoons chopped fresh mint (or basil/cilantro)
- Salt and black pepper, to taste
Lime Honey Vinaigrette:
- 2 tablespoons fresh lime juice
- 1 tablespoon honey (or maple syrup for a vegan option)
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 tablespoon finely chopped mint
- Optional: ½ cup plain Greek yogurt for a creamy version
Ingredient Notes
- Strawberries: Loaded with vitamin C and antioxidants, strawberries add a natural sweetness and beautiful color. Slice them right before serving to keep them fresh and juicy.
- Cucumbers: Choose English, Persian, or Dutch cucumbers for the best texture and flavor. If your cucumbers are very seedy or watery, scoop out the seeds or pat them dry after slicing.
- Mint: Fresh mint brings a bright, cooling finish to the salad. Not a fan of mint? Swap it with fresh basil or cilantro for a different herbaceous kick.
- Lime Honey Vinaigrette: This sweet and zesty dressing ties everything together. Want a creamier dressing? Stir in a bit of Greek yogurt or try it with creamy strawberry poppyseed dressing.
How to Make Cucumber Strawberry Salad
1: Make the Vinaigrette
In a small bowl or mason jar, combine lime juice, honey, olive oil, mustard, and chopped mint. Whisk or shake until well blended.
2: Prep the Produce
Wash and slice the strawberries and cucumbers. If cucumbers are too watery, remove the seeds and pat dry.
3: Assemble the Salad
In a large bowl, gently toss the cucumbers and strawberries. Drizzle with the vinaigrette just before serving. Toss lightly—this salad recipe should be coated, not swimming in dressing.
4: Season and Garnish
Sprinkle with a pinch of salt and black pepper. Garnish with extra mint or a few chopped nuts if desired.
Pro Tips for the Best Cucumber Strawberry Salad
- Chill ingredients before assembling for maximum freshness and crunch.
- Dress just before serving to prevent the salad from becoming soggy.
- Peel cucumbers if the skin is too thick or bitter.
- Add extra flavor with toasted pecans, almonds, or walnuts.
- Store leftovers in an airtight container in the fridge for up to 1 day (best enjoyed fresh!).
Turn It Into a Full Meal
Want to make this salad more filling? Try these additions:
- Grilled chicken or shrimp for protein
- Goat cheese or feta for creaminess and saltiness
- Cooked quinoa or couscous (let cool before adding)
- Mixed greens like arugula, spinach, or romain
- Gluten-free croutons or seeds for extra crunch
Variations This Cucumber Strawberry Salad
Looking to change things up? Here are some tasty variations:
- Add lettuce: Try arugula, spinach, or butter lettuce for more greens.
- Try a different dressing: Apple cider vinaigrette or balsamic glaze pairs beautifully with strawberries.
- Make it creamy: Add a spoonful of Greek yogurt to the dressing for a richer texture.
- Top with cheese: Crumbled goat cheese or feta works wonderfully here.
Make Ahead and Storage Tips This Recipe
- Dressing can be made 4–5 days ahead and stored in the fridge.
- Undressed salad can be prepped and kept in the fridge for 1 day.
- Dressed salad should be eaten the same day for the best texture and flavor.
Why Is My Cucumber Salad Watery?
Cucumbers contain a lot of water, which can make your salad soggy. To avoid this:
- Use less watery cucumber varieties.
- Scoop out seeds if needed.
- Keep dressing minimal and add it just before serving.
More Strawberry Recipes You’ll Love
Conclusion
This Cucumber Strawberry Salad is everything a great salad recipe should be: simple, fresh, and full of flavor. With its juicy strawberries, crisp cucumbers, and a zingy lime honey vinaigrette, it’s the perfect side dish or light meal to celebrate the best of summer.
Ready to try it? Don’t forget to share your salad creations with us on social media and tag @foodandtips!
Strawberry Cucumber Salad
Ingredients
- 2 cups fresh strawberries quartered or thinly sliced
- 2 medium cucumbers sliced or halved and sliced
- 2 tablespoons chopped fresh mint or basil/cilantro
- Salt and black pepper to taste
Lime Honey Vinaigrette:
- 2 tablespoons fresh lime juice
- 1 tablespoon honey or maple syrup for a vegan option
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 tablespoon finely chopped mint
Instructions
- Make the Vinaigrette: In a small bowl or mason jar, combine lime juice, honey, olive oil, mustard, and chopped mint. Whisk or shake until well blended.
- Prep the Produce: Wash and slice the strawberries and cucumbers. If cucumbers are too watery, remove the seeds and pat dry.
- Assemble the Salad: In a large bowl, gently toss the cucumbers and strawberries. Drizzle with the vinaigrette just before serving. Toss lightly—this salad recipe should be coated, not swimming in dressing.
- Season and Garnish: Sprinkle with a pinch of salt and black pepper. Garnish with extra mint or a few chopped nuts if desired.
Notes
- Chill ingredients before assembling for maximum freshness and crunch.
- Dress just before serving to prevent the salad from becoming soggy.
- Peel cucumbers if the skin is too thick or bitter.
- Add extra flavor with toasted pecans, almonds, or walnuts.
- Store leftovers in an airtight container in the fridge for up to 1 day (best enjoyed fresh!).
Did you Like This Recipe? Please Rate and Comment Below!
