I didn't read the instructions ahead of time, so I tossed the strawberries with the vinegar and left out the sugar. My berries were super sweet from the farmer's market so they probably didn't need extra sugar anyway. Then I mixed them with the cucumber. Super refreshing and easy. I served as a side to a bean soup.
Strawberry, Cucumber, and Basil Salad
Randy Mayor
Serve as a side salad, starter, or snack.
Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from
More From Cooking Light
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
- 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.
Strawberry, Cucumber, and Basil Salad Recipe at a Glance
- COURSE: Appetizers, Salads, Side Dishes/Vegetables
- CONVENIENCE: Make-Ahead
- CUISINE: American
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat, Gluten-Free
- OCCASION: Summer
- PUBLICATION: Cooking Light
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