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
Author: 
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.
Ingredients
  • 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
Instructions
  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

You may also like

11 Comments

  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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: