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Quick Fresh Strawberry Cucumber Salad

This 5-minute summer side dish combines sweet strawberries and crisp cucumbers with a simple lime-honey dressing for a refreshing salad that's perfect for hot days. With no cooking required, it's an easy, healthy option that pairs beautifully with grilled meats or stands alone as a light lunch.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 servings
Calories: 85
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups fresh strawberries, hulled and sliced
  • 1 large English cucumber, thinly sliced
  • 1/4 cup fresh mint leaves, chopped
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lime juice
  • 1 teaspoon honey or maple syrup
  • Pinch of sea salt
  • Freshly cracked black pepper to taste
  • Optional: 1/4 cup crumbled feta cheese or toasted almonds

Method
 

Instructions
  1. Wash and dry strawberries thoroughly. Hull them by removing the green tops, then slice into uniform pieces. For the cucumber, peel it or leave the skin on for extra nutrients and color contrast. Slice the cucumber into thin rounds using a sharp knife or mandoline.
  2. In a small bowl, whisk together the olive oil, fresh lime juice, honey (or maple syrup), sea salt, and black pepper. Taste and adjust seasoning as needed.
  3. In a large mixing bowl, gently combine the sliced strawberries, cucumber, and chopped mint. Drizzle the dressing over the top and toss everything together carefully to coat without crushing the delicate strawberries.
  4. Transfer to a serving bowl and garnish with additional mint leaves. For extra flavor and texture, sprinkle with crumbled feta cheese or toasted almonds if desired. Serve immediately for the freshest taste and optimal texture.

Notes

Best enjoyed immediately after preparation. For make-ahead, keep components separate and combine just before serving. Use ripe but firm strawberries and English cucumbers for best texture. Can be made vegan with maple syrup instead of honey and omitting feta.