Ingredients
Scale
- 2 large cucumbers, thinly sliced
- 1 cup fresh strawberries, halved
- ¼ cup fresh mint leaves, chopped
- 2 tablespoons olive oil
- 1 tablespoon honey
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- In a small bowl, whisk together olive oil, honey, lemon juice, salt, and pepper to make the vinaigrette.
- In a large bowl, combine sliced cucumbers, strawberries, and chopped mint.
- Pour the vinaigrette over the salad and toss gently to combine.
- Serve immediately for the freshest flavor or chill for 15 minutes before serving.
Notes
- Feel free to add crumbled feta or toasted nuts for extra flavor and texture.
- This salad is best enjoyed fresh but can be stored in the fridge for up to 2 hours.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Method: No-cook
- Cuisine: American
- Diet: Vegan, Vegetarian
Nutrition
- Serving Size: 1/4 of the salad
- Calories: 120 kcal Kcal
- Sugar: 8 g
- Sodium: 10 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg