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I love going to the market during strawberry season and, along with everyone else, enthusiastically buying way more strawberries than I know what to do with. This salad is a nice way to use the sweet, juicy fruit as part of a savoury course (it would make a light, easy meal with grilled chicken or pork skewers). It also looks beautiful on the table – plus, it will hold up till the next day if you have leftovers. Which you won't.

Servings: 4


1 cup strawberries

1/2  English cucumber

1 tablespoon balsamic vinegar

1 tablespoon honey

2 teaspoons fresh lime juice


Slice one cup of strawberries and set aside. Wash half an English cucumber (you’ll need about 300 grams) and partially peel – you want to leave strips of dark green peel all the way around in a striped pattern. On a mandolin, slice it thinly and set aside. The dark peel will have left a contrasting pattern around the exterior of each cucumber slice. In a medium serving bowl, layer the strawberries and cucumber. Whisk together a light dressing of 1 tablespoon balsamic vinegar, 1 tablespoon honey and 2 teaspoons fresh lime juice. Drizzle the dressing on the salad just before serving.

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About the Author

Sue Riedl worked for 12 years in the Toronto film industry where her culinary passion was ignited while consuming countless unhealthy snacks off the craft service table. More


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