This Strawberry, Cucumber, and Basil Salad recipe is a perfect way to enjoy summer produce. One online reviewer says, "My family loves this salad. We've been making it for years. When strawberries are in season I make it as often as I can." Serve as a side salad, starter, or snack.
4 servings (serving size: 1 1/2 cups)
Caloriesfromfat 9 %
Fat 0.5 g
Satfat 0.1 g
Monofat 0.1 g
Polyfat 0.3 g
Protein 1.1 g
Carbohydrate 11.6 g
Fiber 3.1 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 150 mg
Calcium 26 mg
4 cups hulled strawberries, quartered (1 pound)
2 tablespoons thinly sliced fresh basil
2 teaspoons balsamic vinegar
1 teaspoon sugar
2 medium cucumbers, peeled, halved lengthwise, seeded, and thinly sliced (about 2 cups)
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Combine first 4 ingredients in a large bowl, and toss gently to coat. Cover and chill for 1 hour.
Combine cucumbers and juice; toss to coat. Add cucumber mixture, salt, and pepper to strawberry mixture; toss gently to combine. Serve immediately.