Ingredients:

  • 2 medium English cucumbers, thinly sliced
  • 1 pint fresh strawberries, hulled and quartered
  • ¼ small red onion, very thinly sliced (optional)
  • ¼ cup loosely packed fresh mint leaves, roughly chopped
  • 3 Tablespoons extra virgin olive oil
  • 2 Tablespoons fresh lime juice
  • 1 Tablespoon honey or maple syrup
  • ½ teaspoon Dijon mustard
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper

Instructions:

  1. Prepare the Produce: Wash and dry all vegetables and fruit thoroughly. Slice the cucumbers thinly (about ⅛ inch thick). Hull and quarter the strawberries. Slice the red onion paper-thin, if using.
  2. Make the Vinaigrette: In a small jar, combine the olive oil, lime juice, honey/maple syrup, Dijon mustard, salt, and pepper. Seal the jar tightly and shake vigorously until the dressing is fully emulsified and slightly thickened. Taste and adjust seasoning.
  3. Combine Main Ingredients: In a large mixing bowl, gently combine the sliced cucumbers, strawberries, and red onion (if using).
  4. Dress the Salad: Pour about two-thirds of the vinaigrette over the salad mixture. Toss very gently to coat everything without bruising the strawberries.
  5. Add Mint & Rest (Optional): Gently fold in the fresh mint. Cover the bowl and let the salad sit in the fridge for 15 minutes for maximum flavour infusion.
  6. Final Toss and Serve: Give the salad one final, very gentle toss before transferring it to a serving platter. Drizzle with the remaining dressing only if necessary. Serve immediately.