Cucumber Strawberry Mint Salad (Printable Version)

Light, crisp cucumber and sweet strawberries tossed with mint for a fresh spring delight.

# What You'll 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

# How To Make It:

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.

# Expert Advice:

01 -
  • It comes together in 15 minutes flat, which means you can go from craving fresh food to eating it without fussing.
  • The combination of cool cucumber, sweet strawberries, and bright mint tastes like spring decided to land on your plate.
  • You can build it however you want—add greens, skip the cheese, toss in almonds or leave them out depending on what you have.
02 -
  • Don't dress this salad more than a few minutes before serving, or the cucumber will start releasing water and everything gets diluted and sad.
  • If you're making it ahead, keep the dressing separate and toss it in right before people eat—your future self will be grateful for the crisp texture that stays.
03 -
  • Chill your salad bowl in the fridge for five minutes before you use it—that cold bowl keeps everything crisp longer and makes the whole experience feel more intentional.
  • If you're serving this at a gathering and people will be helping themselves, keep the almonds and feta separate until the last minute so they don't get soggy from sitting in dressing.
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