Cucumber and Strawberry Salad
This Cucumber and Strawberry Salad is a fresh, light summer salad featuring crisp English cucumber, peak-season strawberries, and fresh mint and basil, all tossed in a simple lime and agave dressing. Vegan, Whole30-friendly, and ready in 10 minutes.
Servings: 4
Ingredients
- 1 pound fresh strawberries hulled and sliced
- 1 English cucumber halved and sliced
- 3 tablespoons fresh basil torn
- 2 tablespoons fresh mint torn
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice about 1 large lime
- 1 teaspoon lime zest
- 1 teaspoon agave nectar or honey
- ¼ teaspoon kosher salt
- Cracked black pepper optional, for serving
Instructions
- Hull and slice the strawberries. Halve and slice the cucumber and add to the bowl.
- In a large bowl, whisk together the olive oil, lime juice, lime zest, agave, and kosher salt until combined.
- Add the strawberries and cucumbers into the bowl with dressing and toss gently to coat.
- Add the torn basil and mint and toss once more.
- Finish with cracked black pepper, as desired, and serve immediately.
Notes
- This salad is best served fresh, but it can be made a few hours in advance. Store leftovers in an airtight container in the refrigerator, noting strawberries will soften and release liquid over time.
- Persian cucumbers work well for this recipe, as well. Substitute 3 to 4 in place of the English cucumber.
- Add red onion for sharpness or feta cheese for a saltiness that pairs well with the lime vinaigrette.