Originally created 05/11/05

Toss up fruity spring salad in no time

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.

Strawberry and Cucumber Salad

(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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