Want a little fresh Spring flavor? Try this Strawberry-Cucumber salad

Snacking? Absolutely! Pies? No doubt!  

But here’s another savory option: A very simple salad with tons of flavor, fresh herbs, and no dressing to contend with. Instead, pickled onions add brightness and tang, and flaky salt and pepper do the work of bringing out the flavor from the berries and cucumbers. 

Enjoy this!  

Prep: 30 minutes,  Serves: 4 

Pickled Onions 

• ½ white or sweet onion, thinly sliced 
• ½ cup hot water 
• 2 tablespoons red wine vinegar 
• 2 teaspoons sugar 
• 1 teaspoon salt 

Strawberry Cucumber Salad 

• 1 pint strawberries, halved or quartered to bite-size 
• 3 small cucumbers (Persian or pickling cucumbers), sliced 
• ¼ cup pickled onions 
• 2 tablespoons chopped fresh dill 
• 1 tablespoon olive oil 
• Black pepper and flaky salt, for topping 

1. Pickle the onions. Whisk the salt and sugar into the hot water until dissolved. Add the onions and vinegar and let sit for at least 15 minutes (or up to a week in the fridge). Drain before using. 
2. Assemble the salad. Layer the strawberries and cucumbers evenly in a shallow serving dish. 
3. Drizzle with the olive oil and sprinkle evenly with the pickled onions and dill. 
4. Top with lots of flaky salt and pepper and serve as a side dish to your favorite summer dinner or as a topping for fish or chicken. YUM. Enjoy! 

Ingredient Notes + Tips and Tricks: 

• Cucumbers: Use any kind of cucumber you like here – just aim for equal parts cucumber to strawberry. 
• Herbs: This salad is lovely with dill, but other soft herbs or a blend work well, too. Mint, parsley, basil and tarragon are all great options. If you love fresh herbs, use even more than the recipe suggests. 
• Gluten free and vegan as written. 
• Leftovers hold up in the fridge for about a day, but this salad is best eaten fresh.