Strawberry Cucumber Salad
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!
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!).