Go to the Globe and Mail homepage

Jump to main navigationJump to main content

Strawberry cucumber salad Add to ...

I love going to the market during strawberry season and, along with everyone else, enthusiastically buying way more strawberries than I know what to do with. This salad is a nice way to use the sweet, juicy fruit as part of a savoury course (it would make a light, easy meal with grilled chicken or pork skewers). It also looks beautiful on the table – plus, it will hold up till the next day if you have leftovers. Which you won’t.

  • Servings: 4

Ingredients

1 cup strawberries

1/2  English cucumber

1 tablespoon balsamic vinegar

1 tablespoon honey

2 teaspoons fresh lime juice

Method

Slice one cup of strawberries and set aside. Wash half an English cucumber (you’ll need about 300 grams) and partially peel – you want to leave strips of dark green peel all the way around in a striped pattern. On a mandolin, slice it thinly and set aside. The dark peel will have left a contrasting pattern around the exterior of each cucumber slice. In a medium serving bowl, layer the strawberries and cucumber. Whisk together a light dressing of 1 tablespoon balsamic vinegar, 1 tablespoon honey and 2 teaspoons fresh lime juice. Drizzle the dressing on the salad just before serving.

In the know

Most popular videos »

Highlights

More from The Globe and Mail

Most popular