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Chef's Hat Recipe: Strawberry Cucumber Salad

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California Strawberry Association

Salad Ingredients:

4 1/2 cups (1 1/2 pounds) strawberries, stemmed and quartered

1 medium cucumber, peeled, seeded and cut into 1/2-inch dice

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3/4 cup fresh parsley leaves

4 green onions, chopped

6 radishes, thinly sliced

Vinaigrette:

3 tablespoons rice vinegar

1 1/2 teaspoons chopped fresh dill

1 1/2 teaspoons chopped fresh mint

1/2 teaspoon ground cumin

1/2 teaspoon sweet paprika

1/2 teaspoon salt

1/2 teaspoon sugar

1/4 cup extra virgin olive oil

To make the vinaigrette:

In a medium sized bowl, whisk together all of the vinaigrette ingredients, except the olive oil. After ingredients are well combined, whisk in olive oil and keep whisking until well blended.

For the salad:

In large bowl, toss salad ingredients with vinaigrette until coated. Mound salad on six chilled plates, dividing it equally. Serve immediately.

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