Spring Cucumber Strawberry Salad

# What You Need:

01 - 1 large English cucumber, thinly sliced

02 - 1.5 cups fresh strawberries, hulled and sliced

03 - 0.25 cup fresh mint leaves, roughly chopped

04 - 2 cups mixed baby greens, optional

05 - 2 tablespoons extra-virgin olive oil

06 - 1 tablespoon fresh lemon juice

07 - 1 teaspoon honey or maple syrup

08 - 0.25 teaspoon sea salt

09 - Freshly ground black pepper to taste

10 - 0.25 cup crumbled feta cheese, optional

11 - 2 tablespoons toasted sliced almonds, optional

01 - In a large salad bowl, gently combine the cucumber slices, strawberries, mint, and baby greens if using.

02 - In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper until emulsified.

03 - Drizzle the dressing over the salad and toss gently to combine all ingredients evenly.

04 - Sprinkle with crumbled feta cheese and toasted almonds if desired.

05 - Serve immediately for optimal freshness and crisp texture.

01 -

It's ready in 15 minutes, which means you can stop thinking about dinner and start eating it.
The combination of sweet strawberries and cool cucumber feels almost surprising, like discovering a flavor you didn't know you were missing.
You can build it differently depending on what's in your fridge—it's forgiving and flexible in the best way.

02 -

Dressing a salad too far ahead makes even the crispest cucumber turn sad and limp, so timing matters more than technique here.
The strawberries will release liquid as they sit, which is why serving immediately isn't precious—it's practical.

03 -

Chill your salad bowl in the freezer for five minutes before assembling if your kitchen is warm—a cold bowl keeps everything fresher longer.
If you're using baby greens, spin them dry before adding them; any excess moisture will dilute the dressing and make the salad wilt faster.