This Strawberry Cucumber Salad is refreshing any time of year. With simple ingredients, it’s a great mid-week meal for the whole family.
Strawberry Cucumber Salad
Yield: 6 Servings (1 serving = 2 cups)
Calories: 125kcal
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Print Recipe Add to CollectionIngredients
Vinaigrette
- 3 Tbsp rice vinegar
- 1½ tsp chopped fresh dill
- 1½ tsp chopped fresh mint
- ½ tsp ground cumin
- ½ tsp sweet paprika
- ½ tsp salt
- ½ tsp sugar
- ¼ cup extra virgin olive oil
Strawberry Cucumber Salad
- 4½ cups (1½ lbs.) 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
Instructions
To make the Vinaigrette:
- In bowl, whisk together all vinaigrette ingredients except oil.
- Whisk in oil until blended.
To make the Strawberry Cucumber Salad:
- In large bowl, toss salad ingredients with vinaigrette until coated.
- Mound salad on 6 chilled plates, dividing it equally. Serve immediately.
Nutrition
Calories: 125kcal | Carbohydrates: 10g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Sodium: 199mg | Fiber: 3g | Sugar: 6g
