Strawberry Cucumber Spinach Salad

Last summer I fell head over heels in love with cucumbers.  I always loved pickles, but fresh cucumbers were not my favorite veggie.  I think it was juicing and eating all of the cucumbers from my CSA that did it.  I really love cucumbers in any form now.  I love them raw in salads.  Strawberries and cucumbers are so good together!  Who knew?  This salad was one that came from having a few odds and ends in the fridge that needed to be used up.  Extra spinach from my cooking class, half a carton of strawberries that everyone had forgotten about (but were still in great shape), half a cucumber.  You know how it goes.

I’ve decided that this is my new favorite salad in the ever-growing list of favorite salads.

I haven’t even mentioned the dressing yet!  We’ve been eating a ton of Greek yogurt lately.  (A Costco size container every week!)  I don’t eat much dairy other than yogurt and occasionally cheese.  I’d forgotten how much I love Greek yogurt.  Holy moly.  You can expect to see a bunch more recipes using it because I’m kind of on a yogurt kick.  My go-to creamy dressing is one that I demonstrated for my cooking class last Saturday.  It’s as easy as can be–equal parts Greek yogurt and lemon juice, half as much extra virgin olive oil, a little honey, salt and pepper.  And if you want to, fresh herbs.  Best. dressing. ever.

Strawberry Cucumber Spinach Salad
Recipe type: Salad
Cuisine: American
Prep time: 
Total time: 
Serves: 2
Strawberries and cucumber are perfectly paired in this fresh spinach salad with lemon-basil yogurt dressing.
  • For salad:
  • 8 oz. strawberries, sliced
  • 1 small or ½ large cucumber, peeled if desired, cut in half lengthwise, thinly sliced
  • 5 oz. fresh baby spinach
  • 2-3 green onions, white and green parts, thinly sliced
  • ½ cup raw almonds, roughly chopped
  • For dressing:
  • 2 Tbsp. Greek yogurt
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. extra virgin olive oil
  • 1 Tbsp. fresh basil, finely chopped
  • 1-2 tsp. honey, to taste
  • salt and pepper, to taste
  1. For salad:
  2. Place all ingredients into a large serving bowl. Add some of the dressing and toss gently to coat. Add more if needed. Serve immediately. Yield: 4 servings.
  3. For dressing:
  4. Whisk the yogurt, lemon juice and olive oil together. Add the honey, salt and pepper. Adjust seasonings as necessary, to taste. Chill until ready to use. Yield: ⅓ cup dressing.

Other cucumber salads you might enjoy:
Avocado, Citrus, Red Pepper and Cucumber Salad
Thai Cucumber Tomato Salad with Mint, Basil and Cilantro
Shaved Radish, Carrot, Cucumber Salad with Tangerines and Microgreens
Quinoa-Buckwheat Salad with Cucumbers
Sweet and Tangy Pineapple-Cucumber Salad from Whole Foods Market
Chinese Cucumber Salad from The Vintage Mixer
Cucumber and Tomato Salad with Herbed Sour Cream from Project Domestication

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  1. I made this salad for Relief Socieity last night and it disappeared immediately. Why? Because it was delicious!! I really thought the dressing was divine. Thank-you.

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