3 Way Strawberry Cucumber Salad

Going local for the variety, delicious ripe and nutrient-rich seasonal produce.

Local, luscious red strawberries have SO much more flavor than those shipped hundreds of miles. And strawberries are good mood red foods. But because of pesticide overuse, strawberries rank #1 on the Dirty Dozen list. Another reason to go local. Although they may not be labeled “organic”, local farmers generally follow organic practices.

Variations

• Basic: Toss sliced (or diced) cucumbers and strawberries with 1/4 cup chopped mint or basil, fresh lime juice and olive oil to taste
• Green salad: toss it all together with greens (arugula, spinach, lettuces, shredded kale). Or serve over the greens for a pretty presentation
• Mix and match: add diced tomatoes. Or red bell peppers. Make up your own combinations 😊

• Full meal: toss with 1 cup of quinoa or other grains (brown rice, barley)

Additions

• Sliced or diced avocado
• Nuts (almonds, walnuts, pecans)
• Soft goat cheese or feta cheese

You can “stretch” the organic strawberries by adding either tomato or red bell pepper to make it more cost-effective.

3 Way Strawberry Cucumber Salad

Print Recipe

Last year I discovered strawberries and avocado combination. This year it’s strawberries and cucumbers. Like most Color My Food recipes this is more of guideline and can be made different ways. Also, changing how the cucumbers and strawberries are cut changes the texture. Instead of slicing in rounds, cut into large dice. Or peel the cucumber into ribbons with a vegetable peeler and cut the strawberries lengthwise rather than horizontally into rounds.

• CourseSalads

Servings

4 servings

Servings 4 servings

3 Way Strawberry Cucumber Salad Print Recipe Last year I discovered strawberries and avocado combination. This year it’s strawberries and cucumbers. Like most Color My Food recipes this is more of guideline and can be made different ways. Also, changing how the cucumbers and strawberries are cut changes the texture. Instead of slicing in rounds, cut into large dice. Or peel the cucumber into ribbons with a vegetable peeler and cut the strawberries lengthwise rather than horizontally into rounds. CourseSalads Servings 4 servings Servings 4 servings

Ingredients

• 2 in cucumbers cut in 4 lengthwise and diced
• 2 cups strawberries hulled and quartered
• 1/4 cup green onions finely sliced
• 1/3 cup fresh mint (or basil) slightly chopped
• 5 oz leafy greens (optional) spinach, arugula, mixed greens

Adjust servings: servings

Units:MetricUS Imperial

Instructions

1. Toss the cucumber, green onions, mint and strawberries in a bowl.
2. Drizzle vinaigrette and toss again.
3. If using greens, you can serve on top of the greens or mix into the greens.

Recipe Notes

Salad dressing: CMF Basic Salad Dressing

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