I really love a seasonal fruit salad, especially now with those delicious sweet, seasonal strawberries. Crunchy cucumber, sweet juicy strawberries, and creamy avocado get simply tossed in lemon juice and salt and then finished with plenty of olive oil, salt, and pep for an easy, refreshing party salad.
Ingredient Highlight
Strawberries! These juicy early summer fruits are packed with fiber, potassium, folate, and vitamin C. They get their red color from anthocyanin, a potent group of antioxidants and also contain a high amount of phenolic antioxidants. They’re also super hydrating because they contain 91% water.
Servings 6 People
Prep Time 10 minutes Ingredients
- 1 pint ripe strawberries, trimmed, thinly sliced (about 2 cups)
- 1 lemon, halved
- 1 cucumber, peeled, halved lengthwise and thinly sliced
- 2 avocados chopped
- Olive oil
- Kosher salt
- ½ cup toasted almonds chopped (optional)
- Fresh basil or mint (optional)
- Note: I like to toss everything separately so it looks pretty, but you could toss the strawberries and cucumber together and then the avocado separate (so you don’t get green avocado mush everywhere!).
Instructions
- In a large bowl, add the strawberries and squeeze about half of the juice of half a lemon (save some for the cucumber), ¼ teaspoon salt, and toss gently to coat. Transfer to a serving platter. In the same bowl, add cucumber and squeeze the rest of the juice from the ½ lemon, ¼ teaspoon salt, and toss to coat. Scatter onto the platter. Add avocado to the bowl and toss with the juice from the other half of the lemon and sprinkle with ¼ teaspoon salt. Scatter over the cucumbers/strawberries and gently mix it in.
- Drizzle everything generously with your best olive oil and sprinkle generously with salt. Scatter almonds and herbs over top (if using).
Items you can prep ahead (optional)
- Trim and thinly slice 1 pint ripe strawberries (about 2 cups)
- Thinly slice 1 cucumber
- Toast ½ cup almonds and chop them up (if using)
Substitutions:
- Any seasonal thinly sliced fruit can be used in place of the strawberries
- Fresh mozzarella would be delicious in this salad! You could just do one avocado and add 1 cup chopped fresh mozzarella or just replace the avocado with mozzarella.
Storage:
- Store leftovers in an airtight container in the fridge for up to 2 days.
Leftovers + Repurposing:
- This salad is best eaten fresh. Leftovers can be eaten right out of the fridge. I’d recommend squeezing some fresh lemon over top and sprinkling with salt. You could also throw some fresh basil or mint on top.
- Chop everything up a little more finely and use it as a salsa with chips or added to bowls or tacos.
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