Cucumber Strawberry Salad That's Refreshingly Crunchy and Perfectly Sweet — in 15 Minutes
Thinly sliced cucumbers and ripe strawberries tossed in a honey-lime dressing with fresh mint and poppy seeds. Fifteen minutes. No wilting. No regrets.
Equipment
- Sharp chef's knife or vegetable peeler
- Cutting board
- Small colander
- Clean kitchen towel or paper towels
- Medium Mixing Bowl
- Small jar or bowl for dressing
Ingredients
- 1 English cucumber (about 12 oz)
- 1 pint fresh strawberries (about 10 oz)
- 1/4 red onion, thinly sliced
- 2 tablespoons fresh mint leaves, chiffonade
- 1 tablespoon poppy seeds
Dressing
- 2 tablespoons fresh lime juice
- 1 tablespoon honey (or agave for vegan)
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon fine sea salt, plus more for salting cucumbers
Instructions
- Slice the cucumber into thin rounds or ribbons. Place in a colander, sprinkle with 1/2 teaspoon salt, and toss. Let sit for 10 minutes.
- Rinse the cucumber slices under cold water to remove salt. Spread on a clean towel and pat very dry.
- Hull and slice the strawberries about 1/4-inch thick. Slice red onion into thin half-rings.
- Make the dressing: whisk together lime juice, honey, olive oil, and 1/4 teaspoon salt until emulsified.
- Combine dried cucumber, strawberries, and onion in a bowl. Pour dressing over and toss gently.
- Add mint ribbons and poppy seeds. Toss once more, then let rest 5-10 minutes before serving if possible.
Notes
Don't skip the cucumber-salting step: It's the only thing standing between you and a watery salad. Salt, rinse, dry – your salad will stay crunchy for hours.
Use a light hand with the dressing: Add half, toss, then add more if needed. You're not trying to drown anything.
Let it rest before serving: Five minutes after tossing gives the flavors time to get friendly.
Mint goes in last or it'll wilt. Slice and sprinkle on top right before serving.
For make-ahead: Store dried cucumbers, sliced strawberries, and dressing separately for up to 2 days. Assemble just before serving.