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A glass bowl filled with strawberry cucumber salad ready for serving. A serving spoon sits in the bowl.
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Strawberry and Cucumber Salad

A fresh and easy strawberry cucumber salad that is perfect for summer!
Course Salad, Side Dish
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 99kcal
Author Katie G.

Ingredients

  • 1 pound fresh strawberries hulled and quartered
  • 1 pound mini cucumbers thinly sliced
  • 1/2 small red onion diced
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon kosher salt
  • 1 to 2 teaspoons honey (optional)

Instructions

  • Add the chopped strawberries, cucumbers and onions to a large bowl.
  • In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice and salt. Taste, then whisk in the honey if you prefer the dressing to be sweeter.
  • Add the dressing to the bowl with the strawberries and cucumbers; toss well to combine.
  • Serve immediately or store for up to one day in a sealed container in the refrigerator.

Notes

STORAGE: Store the salad in a sealed container in the refrigerator for up to 24 hours. This salad does not keep much longer than 24 hours.

Nutrition

Calories: 99kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 150mg | Potassium: 367mg | Fiber: 3g | Sugar: 10g | Vitamin A: 133IU | Vitamin C: 71mg | Calcium: 41mg | Iron: 1mg