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Quick Fresh Strawberry Cucumber Salad

This vibrant strawberry cucumber salad is a refreshing no-cook side dish that combines sweet strawberries with crisp cucumbers in just 10 minutes of prep time. The simple honey-lime dressing enhances the natural flavors, making it perfect for summer gatherings, picnics, or quick weeknight meals.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Calories: 85
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups fresh strawberries, hulled and sliced
  • 1 large English cucumber, thinly sliced
  • 1/4 cup fresh mint leaves, chopped
  • 2 tablespoons honey or maple syrup
  • 2 tablespoons fresh lime juice
  • 1 tablespoon extra virgin olive oil
  • Pinch of sea salt
  • Freshly ground black pepper to taste
  • Optional: 1/4 cup crumbled feta cheese

Method
 

Instructions
  1. Prepare the vegetables by washing the strawberries and cucumber thoroughly. Hull the strawberries and slice them into even pieces. Slice the cucumber into thin rounds.
  2. In a large mixing bowl, combine the sliced strawberries and cucumbers. Add the chopped mint leaves and gently toss to combine.
  3. In a small bowl, whisk together the honey, lime juice, olive oil, salt, and pepper until well combined.
  4. Pour the dressing over the strawberry-cucumber mixture and toss gently to coat all ingredients evenly. Be careful not to crush the delicate strawberries.
  5. If using feta cheese, sprinkle it over the top just before serving. This salad is best served immediately but can be refrigerated for up to 2 hours.

Notes

Choose ripe but firm strawberries that hold their shape. English cucumbers work best due to fewer seeds and thinner skin. Can substitute mint with basil for different flavor. Add dressing just before serving to prevent sogginess.