Cucumber‑Strawberry Salad 

This vibrant cucumber‑strawberry salad perfectly captures the freshness of summer in each crisp, juicy bite. Cool, crunchy cucumber slices mingle with sweet, ripe strawberries, creating an unexpectedly delightful flavor pairing that’s both refreshing and satisfying. The dressing—a smooth blend of apple cider vinegar, light brown sugar, soy sauce, and sesame oil—ties everything together with a gentle sweet‑tang and subtle Asian flair. A light sprinkle of salt draws out the cucumbers’ moisture while enhancing their crunch. The result is a light yet flavorful side dish that’s easy to prepare, visually stunning, and perfect for barbecues, picnics, or simply brightening up an everyday meal.

Ingredients (serves ~5–6)

• 2 large cucumbers

• 10 medium strawberries, washed and sliced

• 1 tsp light soy sauce

• 2 Tbsp light brown sugar

• 2 Tbsp apple cider vinegar

• ½ tsp salt

• ½ tsp sesame oil 

Directions

1. Prep cucumbers: Peel and halve cucumbers lengthwise; remove seeds if desired. Slice into ¼‑inch rounds. Place in a colander, toss with ½ tsp salt, and let drain ~20 minutes to remove excess moisture. Rinse briefly and pat dry. 

2. Chill veggies & fruit: Combine cucumbers and sliced strawberries in a bowl. Chill in refrigerator until ready to dress.

3. Make dressing: Whisk together brown sugar, soy sauce, and apple cider vinegar until smooth.

4. Finish & serve: Before serving, drizzle sesame oil and prepared dressing over salad and gently toss to coat everything evenly. Serve cold. 

Nutritional Estimate (per serving, ~1 cup)

• Calories: ~80 kcal 

• Total Fat: ~2 g (Saturated 0 g)

• Sodium: ~220 mg

• Total Carbohydrates: ~13 g (Fiber 2 g; Sugars 9 g)

• Protein: ~5 g