Spring Cucumber Strawberry Salad (Printable)

A refreshing salad with crisp cucumber, sweet strawberries, and fragrant mint, ideal for light spring dishes.

# What You Need:

→ 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

# 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 and texture.

# Expert Tips:

01 -
  • Ready in just 15 minutes with no cooking required
  • Naturally vegetarian and gluten-free, with easy vegan adaptations
  • Combines sweet, savory, and fresh flavors in perfect balance
  • Beautiful presentation that impresses guests without effort
  • Highly customizable with optional feta, almonds, or baby greens
02 -
  • Make the dressing up to 3 days ahead and store refrigerated in a sealed jar
  • Don't dress the salad until just before serving to prevent wilting
  • Use a mandoline for perfectly uniform cucumber slices
  • If strawberries are out of season, substitute with blueberries or sliced peaches
  • Leftover salad (without dressing) keeps for 1 day in an airtight container
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