Impress your guests with this vibrant Cucumber Strawberry Salad, a simple summer side dish that’s quick, easy, and bursting with fresh flavors.
Tossed in a light lemon maple dressing and topped with mint and toasted almonds, it’s a refreshing vegan dish everyone will love.
Try my strawberry avocado salad and banana strawberry salad for more summer salad ideas.
Summer’s almost here, which means it’s officially salad season! My cucumber strawberry salad is hands down one of my favorites to enjoy all the fresh, amazing produce God has blessed us with.
It’s delicate, a breeze to toss together, and flavorful. I love mixing fruits and veggies to create bowls that are colorful, crunchy, and delicious, just like my apricot strawberry salad.
With crisp cucumbers, sweet strawberries, toasted almonds, and fresh mint, every bite is refreshing and satisfying.
And if you’re into cucumber salads like me, be sure to check out my watermelon cucumber salad, beetroot cucumber salad, and cucumber red onion salad, they're perfect for any summer meal.
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🥘Ingredients
- Cucumbers: I used English cucumbers for their crisp texture and mild flavor. No need to peel them!
- Strawberries: Go for ripe, juicy strawberries. Organic is best if you can find it.
- Almonds: I toasted mine in a dry skillet over medium heat for about 5–7 minutes, stirring often.
- Fresh mint: Optional, but it adds such a fresh, cool flavor. I highly recommend it.
- Lemon juice: Freshly squeezed is always best. Lime works too if that’s what you have on hand.
- Pure maple syrup: This adds a little natural sweetness. You can also use agave or date syrup instead.
- Salt: Just a pinch to bring all the flavors together and make everything pop.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🔪How To Make Cucumber Strawberry Salad
Toast the almonds. Place the almonds in a dry skillet over medium heat. Toast for 5–7 minutes, stirring frequently, until golden and fragrant. Let them cool slightly.
Prep the veggies and fruit. Slice the cucumbers into thin rounds or half-moons. Hull and slice the strawberries. Add both to a large mixing bowl.
Make the dressing. In a small bowl or jar, whisk together the lemon juice, maple syrup, and a pinch of salt until well combined.
Toss it all together. Pour the dressing over the cucumbers and strawberries. Gently toss to coat everything evenly. Sprinkle fresh mint (if using) on top. Enjoy!
📋Substitutions and Variations
- No English cucumbers? Regular cucumbers work too, just peel them if the skin is thick or waxy, and scoop out the seeds if they’re watery.
- Not a fan of almonds? Toasted pecans, walnuts, or even sunflower seeds will give you that lovely crunch.
- Nut-free option: Skip the almonds and use sunflower seeds or pumpkin seeds (pepitas) instead for a little crunch.
- Add some greens: Toss in a handful of baby spinach or arugula to make it a bit more filling and green.
- Make it a meal: Add cooked quinoa or chickpeas to turn this salad into a light, satisfying lunch or dinner.
💡 Marinela's Tips
- Use ripe, sweet strawberries for the best flavor. This salad really shines when your berries are juicy and flavorful.
- If you like your salad extra cold, chill the cucumbers and strawberries before mixing.
- Serve it fresh! This salad tastes best right after it's made. If you're making it ahead, just keep the dressing, almonds, and mint separate and add them right before serving.
❓Frequently Asked Questions (FAQ's)
It’s best to enjoy this salad fresh. If you need to make it ahead, store it in the fridge for a few hours. Keep the dressing, almonds, and mint separate and add them just before serving to keep the salad crisp and tasty.
Fresh strawberries work best because they’re firm and juicy. Frozen ones can get mushy and watery when thawed.
Absolutely! All the ingredients are naturally gluten-free.
📖 Recipe
Vegan Cucumber Strawberry Salad
Equipment
- 1 Mixing bowl
Ingredients
- 1 English cucumber sliced (about 2 cups)
- 2 cups strawberries hulled and sliced
- ¼ cup almonds toasted
- 1 handful fresh mint leaves optional
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon pure maple syrup
- 1 pinch of salt
Instructions
- Toast almonds in a dry pan over medium heat for 5–7 minutes, stirring often. Let cool.¼ cup almonds
- Slice cucumbers and strawberries, then place them in a large bowl. Add the toasted almonds on top.1 English cucumber, 2 cups strawberries
- Whisk lemon juice, maple syrup, and salt in a small bowl.2 tablespoons lemon juice, 1 tablespoon pure maple syrup, 1 pinch of salt
- Pour dressing over the salad and toss gently to coat. Sprinkle with mint (if using). Serve immediately and enjoy!1 handful fresh mint leaves
Notes
- Not into almonds? Toasted pecans, walnuts, or sunflower seeds work well.
- For a nut-free option, swap almonds for sunflower or pumpkin seeds.
- Use ripe, juicy strawberries for the best taste.
- If prepping ahead, keep dressing, nuts, and mint separate until serving to keep them fresh and crunchy.
- For an extra-cold salad, chill cucumbers and strawberries before mixing.
Nutrition
If you try this cucumber strawberry salad, let me know! Leave a comment, rate it, and don’t forget to tag a photo @go_eatgreen on Instagram.
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