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Strawberry Cucumber Salad
Simplicity and freshness are the heroes in this salad that is as lovely to look at as it is to eat.
4½ cups (1½ pounds) California strawberries, stemmed and quartered
1 medium cucumber, peeled, seeded and cut into ½-inch dice
¾ cup Italian parsley leaves
4 green onions, chopped
6 radishes, thinly sliced
3 tablespoons rice vinegar
1½ teaspoons chopped fresh dill
1½ teaspoons chopped fresh mint
½ teaspoon ground cumin
½ teaspoon sweet paprika
½ teaspoon salt
½ teaspoon sugar
¼ cup extra virgin olive oil
To make salad: In large bowl, toss salad ingredients with vinaigrette until coated. Mound salad on 6 chilled plates, dividing it equally. Serve immediately. To make vinaigrette: In bowl, whisk together all vinaigrette ingredients except oil. Whisk in oil until blended. Makes 6 servings.
Nutrition Information Per Serving 131 calories; 10 g fat; 0 mg cholesterol; 205 mg sodium; 12 g carbohydrate; 4 g fiber; 1 g protein
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Nutrition per Serving