Cucumber Strawberry Salad with Maple Basil Dressing
A light, refreshing 5-minute summer salad with sweet strawberries, crisp cucumber, and a bright maple-lemon-basil dressing. No cooking, no fuss, just pure summer in a bowl.
Servings: 4
Calories: 80kcal
Equipment
- Cutting board
- Sharp chef’s knife
- Large mixing or serving bowl
- Small bowl or mason jar (for dressing)
- Whisk or fork
- Measuring spoons
Ingredients
Salad
- 2 cups strawberries hulled and sliced ¼ inch thick
- 1 English cucumber sliced into rounds or half-moons ¼ inch thick
Dressing
- 1 tablespoon maple syrup
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh basil finely chopped or chiffonade
- Pinch of flaky sea salt optional but recommended
Instructions
- Wash and dry your strawberries and cucumber thoroughly.
- Hull the strawberries by slicing off the green leafy top. Slice them into thin rounds, about ¼ inch thick. Place in a large serving bowl.
- Slice the English cucumber into rounds or half-moons, also about ¼ inch thick. Add to the bowl with the strawberries.
- In a small bowl or jar, combine the maple syrup, olive oil, and fresh lemon juice. Whisk briskly or seal the jar and shake until the dressing is fully combined and slightly emulsified.
- Chop the fresh basil into fine pieces or use the chiffonade technique (stack leaves, roll tightly, slice into thin ribbons). Stir the basil directly into the dressing.
- Pour the dressing over the strawberries and cucumber. Using a large spoon or salad tongs, gently toss to coat all the pieces — be careful not to crush the strawberries.
- Taste and adjust: add a pinch of flaky sea salt if desired, or a touch more maple syrup if you want it sweeter.
- Serve immediately for the best texture. If prepping ahead, keep salad and dressing separate and toss right before serving.
Notes
- Maple syrup vs. honey: Both work but maple syrup has a slightly richer, more complex sweetness that pairs beautifully with basil. If you only have honey, use it — your salad will still be delicious.
- Cucumber type matters: English cucumbers have thin, tender skin and minimal seeds, so no peeling required. If using a regular field cucumber, peel it and scoop out the seeds with a spoon before slicing.
- Don't skip the salt: A small pinch of flaky sea salt right before serving makes all the flavors pop. It's not in the original ingredient list for a reason (keeping it simple!) but it truly elevates the dish.
- Make it a meal: Add 2 cups of arugula, a handful of crumbled feta, and some grilled chicken to turn this into a full lunch salad that will actually keep you full.
Nutrition
Calories: 80kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 3mg | Potassium: 237mg | Fiber: 2g | Sugar: 8g | Vitamin A: 114IU | Vitamin C: 46mg | Calcium: 30mg | Iron: 1mg
