Delicious Living

Cucumber & Berry Dessert Salad

Cucumbers and berries are excellent food sources of water. Eat them to stay hydrated this summer. Have some salad left over? Put it in a blender with some milk or juice, ice and a little sweetener to make a refreshing smoothie. Vegetarian and gluten free. 

Recipe Yield: 
8 servings
Recipe Calories: 
237
Recipe Ingredient Details: 
1 organic cucumber, cut into half-moons
1 pound organic strawberries, hulled and sliced
6 ounces organic blackberries
12 medjool dates, diced
2 teaspoons minced fresh ginger
3 teaspoons granulated sugar, divided
2 pinches coarse salt, divided
½ cup crème fraîche
Zest of 1 lime plus 2 teaspoons fresh lime juice
cup chopped fresh mint
¼ cup coarsely chopped and toasted macadamia nuts or almonds
Recipe Instructions: 
In a medium bowl, toss cucumbers, strawberries, blackberries, dates, ginger, 1 teaspoon sugar and 1 pinch of salt; let sit 10 minutes to allow sugar to dissolve and flavors to marry.
Meanwhile, in a separate bowl, combine crème fraîche, lime zest and juice, remaining 2 teaspoons sugar and remaining pinch of salt.
Gently fold mint into cucumber salad. Pour crème fraîche mixture over salad, and toss gently until lightly coated.
Divide salad among plates; garnish with additional mint, and sprinkle with nuts.
Recipe Additional Notes: 

PER SERVING (½ cup): 237 cal, 9g fat (3g mono, 1g poly, 5g sat), 39mg chol, 23mg sodium, 39g carb (6g fiber, 23g sugars), 2g protein

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