Strawberry Cucumber Salad
This salad features thinly sliced strawberries and cucumbers combined to create a crisp, refreshing dish. The ingredients are mixed together, highlighting their natural textures and vibrant colors, resulting in a light, crunchy final presentation perfect for spring or summer meals.
Equipment
- Sharp knife
- Cutting board
- Mixing bowl
- Spoon or tongs
Ingredients
- 1 pint strawberries hulled and sliced
- 1 large cucumber peeled and thinly sliced
- 1 tablespoon fresh lemon juice optional, for brightness
- 1 teaspoon honey optional, for a touch of sweetness
- to taste salt for balancing flavors
- to taste freshly ground black pepper optional, for a slight kick
Instructions
- Wash and hull the strawberries, then slice them thinly, watching them fan out with each cut.
- Peel the cucumber and slice it into very thin rounds, aiming for a uniform, delicate look that adds crunch.
- Place the sliced strawberries and cucumbers into a mixing bowl, allowing the bright colors to mingle naturally.
- Drizzle in the lemon juice, honey, and sprinkle a pinch of salt over the mixture to enhance the flavors and bring out the freshness.
- Gently toss everything together with a spoon or tongs until the slices are evenly coated and just beginning to release some juice.
- Finish by seasoning with freshly ground black pepper if desired, then give it a final gentle toss.
- Transfer the salad to a serving dish and enjoy immediately, noticing the crisp texture and vibrant colors of your fresh spring pick.
Notes
For an extra touch, add a few mint leaves or a light sprinkle of feta cheese on top before serving.