Ingredients
For the Salad:
- 250 g fresh strawberries, sliced (about 1½ cups)
- 2 mini cucumbers, halved lengthwise, seeded and sliced into half moons (250 g)
- 100 g feta cheese, crumbled
- 1 small shallot, finely chopped
- 1,5 tablespoons toasted slivered almonds
- 1 handful fresh mint, slivered (about 10 leaves)
- a few basil leaves (optional)
For the Dressing:
- Juice of 1 lime
- 1 teaspoons maple syrup or honey
- 1,5 tablespoons extra-virgin olive oil
- 1 teaspoon unseasoned rice vinegar or white balsamic vinegar
- Sea salt and freshly ground black pepper, to taste
Instructions
- Make the dressing: In a small bowl, whisk together the lime juice, maple syrup (or honey), olive oil, vinegar, a pinch of sea salt, and freshly ground black pepper until smooth and well combined.
- Assemble the salad: In a large bowl, gently toss together the strawberries, cucumber slices, chopped shallot, slivered mint leaves, and crumbled feta cheese.
- Dress the salad: Pour the dressing over the salad ingredients and toss lightly until everything is just coated.
- Finish and serve: Scatter the toasted almonds over the top just before serving for a delicious crunch. Serve immediately. Enjoy!
Nutrition
Notes
- Nut-free option: Swap the slivered almonds with toasted pumpkin seeds for a nut-free version.
- Make it more filling: Toss the salad with cooked couscous, quinoa, or bulgur for a heartier meal.
- Herb swap: Fresh basil can replace mint for a equally fresh flavour.
- Add protein: Serve with grilled halloumi on the side
- Serving suggestion: This salad is perfect with quiche, avocado toast, or as a fresh side to grilled chicken or fish. It’s ideal for brunch, lunch, or light summer dinners.