Skip to main content

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.

Report an error Editorial code of conduct
Comments

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to letters@globeandmail.com. Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to letters@globeandmail.com. Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff.

We aim to create a safe and valuable space for discussion and debate. That means:

  • All comments will be reviewed by one or more moderators before being posted to the site. This should only take a few moments.
  • Treat others as you wish to be treated
  • Criticize ideas, not people
  • Stay on topic
  • Avoid the use of toxic and offensive language
  • Flag bad behaviour

Comments that violate our community guidelines will be removed. Commenters who repeatedly violate community guidelines may be suspended, causing them to temporarily lose their ability to engage with comments.

Read our community guidelines here

Discussion loading ...

Due to technical reasons, we have temporarily removed commenting from our articles. We hope to have this fixed soon. Thank you for your patience. If you are looking to give feedback on our new site, please send it along to feedback@globeandmail.com. If you want to write a letter to the editor, please forward to letters@globeandmail.com.
Cannabis pro newsletter