Strawberry, Cucumber, and Basil Salad

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.

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 49
  • Calories from fat: 9%
  • Fat: 0.5g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.1g
  • Carbohydrate: 11.6g
  • Fiber: 3.1g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 150mg
  • Calcium: 26mg

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

Preparation

  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.
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