Whip up this fruity salad as soon as fresh, sweet strawberries are in season and hit your local market. Cucumbers and lettuces add healthy vegetables.
What’s not to love? When you eat like this there is no need to take expensive vitamins. It’s generally considered to be much more nutritious to eat your vitamins in whole foods. This salad is full of vitamins A and C, important antioxidants.
If you can’t get mesclun or baby lettuces, frequently found at farmers’ markets, substitute red leaf or butter lettuces.
EQUIPMENT: chef’s knife, cutting board
Cucumber, Strawberry and Mango Salad
Cuisine: AmericanDifficulty: Easy2
servings20
minutesWhip up this fruity salad as soon as fresh, sweet strawberries are in season and hit your local market. Cucumbers and lettuces add healthy vegetables.
Ingredients
2 large handfuls of mixed baby and mesclun lettuces
extra virgin olive oil
1/2 teaspoon sea salt
1 cup Sliced and quartered cucumber
8 – 10 strawberries halved
1/2 mango, peeled and cubed
2 tablespoons minced red onion
1 teaspoon white or regular balsamic vinegar
1/2 cup crumbled feta cheese
4 tablespoons chopped pistachios
1 sprig mint, leaves coarsely chopped
2 dashes Piment d’Espelette (or cayenne pepper)
Directions
- Tear lettuce and mesclun leaves into bite size pieces, place in a bowl with a scant amount of olive oil and salt, and gently toss with your fingers. Arrange on salad plates.
- Top with cucumber, strawberries, mango, and onion. Drizzle with balsamic vinegar and olive oil.
- Top with Feta, pistachios and mint. Sprinkle with Piment d’Espelette.
