Cucumber Strawberry Salad
Make the ultimate strawberry cucumber salad in 15 minutes! Crisp cucumbers, sweet berries, feta & mint in honey-lime dressing—plus vegan, low-FODMAP, protein & gourmet variations.
Servings 4 side-dish portions (or 2 light meals)
Calories 185kcal
Ingredients
Salad
- 1 lb 450 g fresh strawberries, hulled & quartered
- 2 cups 250 g sliced English or Persian cucumbers (½-cm half-moons)
- ½ cup 75 g feta cheese, crumbled (block-in-brine preferred)
- 2 Tbsp fresh mint chiffonade
- 2 Tbsp fresh basil chiffonade
- ¼ cup toasted pistachios or almonds
Honey-Lime Vinaigrette
- 2 Tbsp honey
- 2 Tbsp fresh lime juice about 1 lime
- 1 tsp Dijon mustard
- 3 Tbsp extra-virgin olive oil
- ¼ tsp kosher salt + pinch black pepper
Instructions
Crisp the Cucumbers
- Toss cucumber slices with ½ tsp kosher salt in a colander; rest 5 min to draw out moisture.
Rinse & Dry
- Rinse cucumbers under cold water, then pat completely dry on a clean towel—this prevents a watery salad.
Make the Dressing
- Whisk honey, lime juice, Dijon, salt, and pepper in a small bowl. Slowly drizzle in olive oil, whisking until glossy and slightly thick.
Fold the Salad Together
- In a large bowl combine dried cucumbers, strawberries, feta, mint, and basil. Pour in half the vinaigrette; gently fold to coat without bruising fruit.
Finish & Serve
- Transfer to a chilled platter. Spoon over remaining dressing, scatter toasted pistachios, garnish with extra herb leaves, and serve immediately for peak crunch.
- Make-Ahead Tip: Keep components separate up to 24 h (cucumbers dried, berries chilled, dressing in a jar). Toss everything together right before serving.
- Enjoy your crisp, vibrant summer salad!
Notes
Nutrition Facts* (per side-dish serving)
| Calories | Fat | Sat Fat | Carbs | Fiber | Sugar | Protein | Sodium |
|---|---|---|---|---|---|---|---|
| 185 kcal | 13 g | 3 g | 15 g | 3 g | 10 g | 4 g | 180 mg |