Ingredients
Scale
- 1 cup fresh strawberries, sliced
- 1 large cucumber, thinly sliced
- 1/4 cup fresh mint leaves, chopped
- 2 tablespoons honey or agave syrup
- Juice of 1 lemon
- 1/4 teaspoon salt
- Optional: crumbled feta cheese or toasted nuts
Instructions
- Begin by washing the strawberries and cucumber thoroughly. Slice the strawberries evenly, and thinly slice the cucumber for a crisp texture. Chop the mint leaves finely for a burst of herbal freshness.
- In a small bowl, whisk together the honey, lemon juice, and a pinch of salt. For added flavor, consider adding a splash of balsamic vinegar. Mix well to create the dressing.
- In a large mixing bowl, toss the sliced strawberries, cucumber slices, and chopped mint. Drizzle the dressing over the salad and gently toss again to coat all ingredients evenly. Add crumbled feta or toasted nuts if desired.
- Cover the salad and refrigerate for at least 15 minutes to allow flavors to meld and the salad to stay cool. Serve chilled as a light and refreshing summer side dish.
Notes
- For a dairy-free version, omit the feta cheese or opt for plant-based cheese alternatives.
- To keep strawberries from bleeding, add them just before serving if preparing the salad in advance.
- This salad can be customized by adding sliced avocado or red onions for additional flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 75 Kcal
- Sugar: 10g
- Sodium: 120mg
- Fat: 2g
- Saturated Fat: 0.2g
- Unsaturated Fat: 1.6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
