To point out that this juicy strawberry-cucumber salad is easy to make doesn't mean it lacks lively depth of taste and colorful ingredients that chime together nicely. Not at all: How about those bites of green onion and red radish in the salad, and a vinaigrette sparked with cumin and paprika?
It's a salad for this season, with new produce at its best, but it can also be a continuing asset for cooks way on into summer and beyond, depending on supplies at local markets.
(Start to finish 15 minutes)
For the vinaigrette:
3 tablespoons rice vinegar
1½ teaspoons chopped fresh dill
1½ teaspoons chopped fresh mint
½ teaspoon ground cumin
½ teaspoon sweet paprika
½ teaspoon salt
½ teaspoon sugar
¼ cup extra-virgin olive oil
For the salad:
4½ cups (1½ pounds) strawberries, stemmed and quartered
1 medium cucumber, peeled, seeded and cut into ½-inch dice
¾ cup Italian parsley leaves
4 green onions, chopped
6 radishes, thinly sliced
To make vinaigrette: In bowl, first whisk together all vinaigrette ingredients except oil; then whisk in oil until blended.
To make salad: In large bowl, toss salad ingredients with vinaigrette until coated. Mound salad on 6 chilled plates, dividing it equally. Serve immediately.
Makes 6 servings.
Nutrition information per serving: 131 cal., 10 g fat, 0 mg chol., 205 mg sodium, 12 g carbo., 4 g fiber, 1 g pro.
(Recipe developed for AP by the California Strawberry Commission)
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