Cucumber Strawberry Salad Recipes

STRAWBERRY, CUCUMBER AND MELON SALAD

Strawberry, Cucumber and Melon Salad image

Provided by Food Network Kitchen

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

1/4 small red onion, thinly sliced
1 pound strawberries, hulled and quartered
1 English cucumber, chopped
1/2 small cantaloupe, peeled and chopped (about 2 1/2 cups)
2/3 cup fresh dill, chopped
Kosher salt and freshly ground pepper
4 cups baby spinach (about 4 ounces)
1/3 cup mustard vinaigrette (see directions)
Soak the red onion in cold water, 10 minutes; drain and pat dry.

Steps:

Combine the onion, strawberries, cucumber, cantaloupe and dill in a large bowl. Season with salt and pepper and toss to combine. Let stand until the cucumber is juicy, about 10 minutes.
Add the spinach and vinaigrette to the bowl, season with salt and pepper, and toss to coat.
Whisk 1/4 cup white wine vinegar, 1 tablespoon dijon mustard, 1/2 teaspoon kosher salt and a few grinds of pepper in a bowl. Slowly drizzle in 2/3 cup olive oil, whisking constantly, until thick and smooth. Add more salt and pepper to taste. (Makes about 1 cup.)

STRAWBERRY CUCUMBER SALAD

Strawberry Cucumber Salad image

Make and share this Strawberry Cucumber Salad recipe from Food.com.

Provided by Happy Harry 2

Categories Berries

Time 30m

Yield 5-6 serving(s)

Number Of Ingredients 7

Ingredients

2 large cucumbers
10 medium strawberries, washed, dried, sliced
1 teaspoon light soy sauce
2 tablespoons light brown sugar
2 tablespoons apple cider vinegar
1/2 teaspoon salt
1/2 teaspoon sesame seed oil

Steps:

Peel cukes. Slice in half lengthwise. If seeded, remove with teaspoon. Cut cukes across into 1/4 inch slices. Place in colander. Sprinkle with salt and toss. Allow to drain about 20 minutes. Rinse with cold water to remove salt. Spread out on paper towels and pat dry.
Place berries and cukes in bowl and chill.
Whisk brown sugar, soy, and vinegar together until smooth. Set aside.
When ready to serve salad, pour sesame oil and dressing over and toss.

Nutrition Facts : Calories 52.7, Fat 0.7, SaturatedFat 0.1, Sodium 304.4, Carbohydrate 11.8, Fiber 1.1, Sugar 8.6, Protein 1.1

STRAWBERRY, CUCUMBER & HONEYDEW SALAD

Strawberry, Cucumber & Honeydew Salad image

Strawberries and cucumbers together-I just love this combination! We used to eat a lot of cucumbers growing up in upstate New York. We'd get them, along with strawberries and melons, from fruit and veggie stands to make this sweet and tangy salad. -Melissa Mccabe, Long Beach, California

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

1 container (16 ounces) fresh strawberries, halved
1 English cucumber, halved lengthwise and cut into 1/4-inch slices
1 cup cubed honeydew melon (1/2-inch pieces)
3 tablespoons honey
2 tablespoons lime juice
1 teaspoon grated lime zest

Steps:

In a large bowl, combine strawberries, cucumber and honeydew. Chill until serving., In a small bowl, whisk the remaining ingredients. Just before serving, drizzle over strawberry mixture; toss gently to coat.

Nutrition Facts : Calories 56 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

STRAWBERRY-CUCUMBER SALAD WITH LEMON CREAM

Strawberry-Cucumber Salad with Lemon Cream image

Provided by Rick Martinez

Categories Salad Dessert Side Kid-Friendly Quick & Easy Strawberry Pistachio Cucumber Summer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Diabetes-Friendly Small Plates

Yield 4 Servings

Number Of Ingredients 12

Ingredients

4 cups quartered hulled strawberries (from 1 pound whole)
3 sliced Persian cucumbers
1 teaspoon sugar
1/2 teaspoon ground cardamom
A pinch of salt
1/2 cup crème fraîche
2 teaspoons sugar
1 teaspoon fresh lemon juice
A pinch of salt
1/4 cup unsalted, roasted pistachios
A pinch of cayenne pepper
A pinch of salt

Steps:

Toss 4 cups quartered hulled strawberries (from 1 pound whole), 3 sliced Persian cucumbers, 1 teaspoon sugar, 1/2 teaspoon ground cardamom, and a pinch of salt in a medium bowl and let sit 10 minutes to allow sugar to dissolve and flavors to meld.
Meanwhile, mix 1/2 cup crème fraîche, 2 teaspoons sugar, 1 teaspoon fresh lemon juice, and a pinch of salt in a small bowl; set lemon cream aside.
Pulse 1/4 cup unsalted, roasted pistachios, a pinch of cayenne pepper, and a pinch of salt in a food processor until nuts are just finely ground (do not overprocess or you'll end up with nut butter).
Divide fruit salad among plates and spoon some of the reserved lemon cream over; sprinkle with ground seasoned pistachios.
Do Ahead
Lemon cream can be made 8 hours ahead. Cover and chill.

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