Cucumber Noodle Salad with Strawberry, Mint, and Basil
A light and refreshing salad that's perfect for a summertime cookout, or a great lunch to make ahead of time. Great with some chicken or shrimp to make a complete meal!
Equipment
- Spiralizer
- Mixing bowl
- Kitchen knife
- Skillet
Ingredients
- 1 large Cucumber
- 1/4 large Red Onion
- 8 large Strawberries
- 1 bunch Fresh Mint
- 1 bunch Fresh Basil
- 1 tbsp Olive Oil
- 1/2 squeezed Lemon
- 1 tbsp Balsamic Vinegar
- 1/4 cup Crumbled Feta Cheese
- 1/4 cup Slivered Almonds
- 1 tbsp Chia Seeds (or poppy seed)
- Salt
Instructions
- Warm the skillet over medium heat and place slivered almonds in to toast until a light brown, tossing often. Set aside to cool.
- In mixing bowl, take a large strawberry and mash to a pulp. Add olive oil, balsamic, lemon, and salt and stir well.
- Using spiralizer, create noodles with cucumber (I used the spaghetti setting).
- Using a paper towel, dab off moisture from the cucumber, and add noodles to the mixing bowl with the dressing.
- Add slices of red onion, and about half of the almonds. Pinch pieces of the basil and mint in as well, reserving some for garnish. Toss carefully to coat all in the dressing. Separate into serving dishes.
- Slice strawberries and add on top of noodles. Sprinkle with feta, remaining almonds, mint and basil. Top with chia or poppy seeds. Drizzle with additional balsamic and enjoy!