Vegan Cucumber Strawberry Salad
Brighten up any meal with this vibrant Cucumber Strawberry Salad, a quick and easy summer side that’s full of fresh, tasty flavors.Tossed in a zesty lemon maple dressing and topped with mint and toasted almonds, it’s a light, refreshing vegan dish everyone will enjoy.
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
Calories: 101kcalCarbohydrates: 14gProtein: 3gFat: 5gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.003gSodium: 3mgPotassium: 306mgFiber: 3gSugar: 8gVitamin A: 99IUVitamin C: 47mgCalcium: 54mgIron: 1mg
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