Cucumber Strawberry Mint Salad (Printable)

A crisp salad blending cucumber, sweet strawberries, and aromatic mint with a simple dressing.

# What You'll Need:

→ Produce

01 - 1 large English cucumber, thinly sliced
02 - 1.5 cups fresh strawberries, hulled and sliced
03 - 0.25 cup fresh mint leaves, roughly chopped
04 - 2 cups mixed baby greens, optional

→ Dressing

05 - 2 tablespoons extra-virgin olive oil
06 - 1 tablespoon fresh lemon juice
07 - 1 teaspoon honey or maple syrup
08 - 0.25 teaspoon sea salt
09 - Freshly ground black pepper to taste

→ Garnish

10 - 0.25 cup crumbled feta cheese, optional
11 - 2 tablespoons toasted sliced almonds, optional

# Step-by-Step Guide:

01 - In a large salad bowl, gently combine the cucumber slices, strawberries, mint, and baby greens if using.
02 - In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper until emulsified.
03 - Drizzle the dressing over the salad and toss gently to combine all ingredients evenly.
04 - Sprinkle with crumbled feta cheese and toasted almonds if desired.
05 - Serve immediately for optimal freshness and texture.

# Expert Tips:

01 -
  • It comes together in 15 minutes flat, which means you can make it while your main course is still cooking without breaking a sweat.
  • The combination of sweet strawberries and crisp cucumber with bright mint feels like springtime in a bowl, and your guests will actually believe you spent hours on it.
  • It's naturally vegetarian and gluten-free, so you can serve it to almost anyone without worry or explanation.
02 -
  • Pat your cucumber slices dry before tossing them with the dressing, because water is the enemy of a crisp salad—I learned this the hard way when a beautiful salad turned into cucumber soup after sitting for ten minutes.
  • Don't hulled and slice your strawberries too far ahead of time, as they start to weep almost immediately and turn the whole thing soggy and sad.
03 -
  • Invest in a good mandoline or use a vegetable peeler to slice the cucumber impossibly thin—the thinner it is, the more tender and elegant the whole salad becomes.
  • Toast your own almonds in a dry pan for just three or four minutes if you're starting with raw ones; they'll taste infinitely better than the pre-toasted versions sitting in bags at the grocery store.
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