Strawberry Cucumber Salad
This bright, refreshing strawberry cucumber salad combines crisp cucumber, sweet strawberries, crunchy toasted almonds and fresh herbs for a light summer side or an easy lunch. It pairs beautifully with grilled chicken or fish, and you can easily double the ingredients and add crumbled goat cheese or serve the salad over quinoa for a more substantial, protein-rich meal. The salad relies on simple, fresh ingredients and a touch of balsamic glaze to add sweet-tart depth without oil.
I like using a thick balsamic glaze for this salad because it adds a glossy, sweet-tangy finish and keeps the dressing minimal. If you don’t have a glaze, a good-quality balsamic vinegar will work, though it won’t have quite the same syrupy appearance.
Yield & Time
- Yield: 4 servings
- Serving size: 3/4 cup
- Prep time: 15 minutes
- Total time: 15 minutes
Ingredients
- 1 1/3 cup sliced strawberries
- 1/4 cup slivered red onion
- 1 1/3 cup diced cucumber (about 1/2 large cucumber)
- 1 tsp chopped fresh mint
- 1 tsp chopped fresh basil
- 1 tsp fresh lime juice
- Pinch kosher salt
- Freshly ground black pepper, to taste
- 1 tbsp balsamic glaze (or drizzle of balsamic vinegar)
- 2 tbsp sliced almonds, toasted
Instructions
- In a medium bowl, combine the sliced strawberries, slivered red onion and diced cucumber.
- Add the chopped fresh mint and basil, then squeeze in the fresh lime juice. Season with a pinch of kosher salt and a few grinds of black pepper. Toss gently to combine, taking care not to bruise the strawberries.
- Lightly drizzle the salad with balsamic glaze just before serving. If you only have regular balsamic vinegar, add it sparingly so ingredients don’t become soggy.
- Sprinkle the toasted sliced almonds over the top for a crunchy finish.
How to Toast Almonds
To toast sliced almonds, place them in a dry skillet over medium heat and stir frequently for 3–5 minutes, until lightly golden and fragrant. Remove from the pan right away to stop the cooking and let them cool before adding to the salad.
Variations & Serving Suggestions
- Make it heartier: Double the recipe, add cooked quinoa and crumbled goat cheese for a filling lunch bowl.
- Protein options: Serve alongside or on top of grilled chicken, shrimp or seared fish.
- Herb swaps: If you don’t have mint, use extra basil or a mix of parsley and basil.
- Vinegar alternative: Use a light drizzle of honey with a splash of balsamic if you prefer a sweeter dressing.
Storage
Store leftover salad in an airtight container in the refrigerator for up to 1–2 days. The strawberries will release juice over time, so it’s best enjoyed the day it’s made for the freshest texture. If preparing ahead, keep the almonds and balsamic glaze separate until just before serving.
Nutrition (per 3/4 cup serving)
- Calories: 47 kcal
- Carbohydrates: 7 g
- Protein: 1 g
- Fat: 1.5 g
- Fiber: 2 g
- Sugar: 4 g
- Sodium: 20 mg
- Cholesterol: 1 mg
Tips for Best Results
- Choose ripe but firm strawberries so they hold their shape in the salad.
- Seeded or English cucumbers work well; peel if your cucumber skin is thick or waxed.
- Add the balsamic glaze sparingly—its concentrated flavor is best as a finishing touch.
- Taste and adjust the lime, salt and pepper at the end to balance brightness and seasoning.
If you try this strawberry cucumber salad, leave a comment or rating to share how you served it and any favorite variations. Enjoy this simple, colorful salad as a light, healthy addition to your summer menu.
