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Strawberry, Cucumber, and Basil Salad

Submitted by Amy Macadam Burtch, Durham, N.C.

Serves: 4 servings (serving size: 1 ½ cups).

Ingredients

4 cups hulled strawberries, quartered (1 pound) 2 tablespoons thinly sliced fresh basil 2 teaspoons balsamic vinegar 1 teaspoon sugar 2 medium cucumbers, peeled, halved lengthwise, seeded, and thinly sliced (about 2 cups) 1 teaspoon freshly squeezed lemon juice ¼ teaspoon salt ¼ teaspoon black pepper

Preparation

1. Combine first 4 ingredients in a large bowl, and toss gently to coat. Cover and chill for 1 hour. 2. Combine cucumbers and juice; toss to coat. Add cucumber mixture, salt, and pepper to strawberry mixture; toss gently to combine. Serve immediately.

Calories 49; Fat 0.5g

Notes: The dish does not take long to make, but note that you must chill for one hour after first step.