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Strawberry, Cucumber, and Basil Salad

Randy Mayor
Yield 4 servings (serving size: 1 1/2 cups)
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.

Ingredients

  • 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

Nutrition Information

  • calories 49
  • 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

How to Make It

  1. Combine first 4 ingredients in a large bowl, and toss gently to coat. Cover and chill for 1 hour.

  2. Combine cucumbers and juice; toss to coat. Add cucumber mixture, salt, and pepper to strawberry mixture; toss gently to combine. Serve immediately.