Strawberry Cucumber Salad

This fresh Strawberry Cucumber Salad is made with juicy strawberries, fresh herbs and greens, crunchy cucumber, and creamy feta then drizzled with my Homemade Maple Balsamic Dressing for a sweet, tangy side dish bursting with flavor. Perfect for late spring and summer when the summer garden is overflowing with fresh produce!

Course Appetizer, Lunch, Main Course, Salad

Cuisine American

Diet Diabetic, Gluten Free, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegetarian

Prep Time 20

Total Time 20

Servings servings

Calories 72kcal

Author Alana Lieberman

Cost $15

Equipment

serving platter

Ingredients

1 (5 ounce) container baby spinach
5 to 10 strawberries, sliced
3 mini cucumbers, sliced
¼ of a red onion, thinly sliced
¼ cup toasted sliced almonds
¼ to ½ cup feta cheese
4 to 6 leaves fresh mint or basil, finely chopped
Maple balsamic dressing

Instructions

Prepare the maple balsamic dressing.
Add spinach, strawberries, cucumbers, and red onion to a large serving platter or bowl. Toss to combine.
Top with toasted almonds, feta cheese, fresh mint (or basil). Drizzle maple balsamic dressing on top.

Notes

To toast almonds: Toast in a 350 degrees F oven for 6 to 8 minutes, or until fragrant and lightly golden.
The dressing makes more than you'll need for this salad. Save any leftover dressing in a glass jar, covered with a lid, in the refrigerator up to 1 week.

Nutrition