Go Back

Strawberry Cucumber Salad

This salad combines thinly sliced cucumber and fresh strawberries arranged on a plate, showcasing their contrasting colors and textures. The ingredients are raw and unseasoned, highlighting their natural sweetness and crunch with a light, refreshing appearance.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 2
Course: Main Course
Cuisine: Fusion
Calories: 60
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large cucumber preferably seedless or peeled
  • 8 ounces strawberries hulled and sliced

Equipment

  • Chef's knife
  • Cutting board
  • Mandoline slicer (optional)
  • Large serving plate

Method
 

  1. Trim the ends of the cucumber with a chef's knife and slice into thin rounds using a mandoline slicer or careful hand-cutting for even thickness.
    1 large cucumber
  2. Hull the strawberries and slice them into thin, even pieces; set aside on a plate.
    1 large cucumber
  3. Arrange the cucumber slices on a large serving plate, overlapping slightly to create a textured base.
    1 large cucumber
  4. Scatter the sliced strawberries evenly over the cucumber layer, creating a vibrant contrast in color and texture.
    1 large cucumber
  5. Gently press the ingredients together to allow the flavors to meld visually; serve immediately to preserve freshness and crispness.
  6. Optionally, drizzle with a light squeeze of lemon or fresh herbs for added aroma, if desired.
    1 large cucumber

Notes

No dressing needed; the ingredients stand on their own. Best enjoyed fresh to maintain crunch.