Strawberries are a staple in our home. Whether I buy them or grow them, they’re always around. Sometimes, they’re on sale or in season. Other times, they’re a splurge that finds it’s way into cereal bowls, rhubarb cobblers or in this case, an easy vegan strawberry cucumber salad recipe with toasted pistachios and fresh basil.
This recipe makes ~6 servings.
A few things…
- No agave? Give a pinch of sugar a try. Allow it time to dissolve in the dressing before adding everything together.
- If you have roasted unsalted pistachios on hand, there’s no need to toast them. Just chop them up and add them to the salad.
- This strawberry cucumber salad recipe tastes the best right after you mix it together. With time, the berries and cucumbers sweat out and the basil can wilt or turn black.
Thanks for being here! I hope this salad is a hit for you 😊 Discover other UVK recipes like Strawberry Spinach Pasta Salad with Poppy Seed Dressing, Carrot and Beet Salad with Fresh Dill and Roasted Pistachios, Vegan Pistachio Pesto, Green Pea Soup with Spinach and Vegan Pistachio Pesto, Lemon Tahini Kale Salad with Toasted Pita and more.
Strawberry Cucumber Salad with Toasted Pistachios and Fresh Basil
¼ cup chopped raw pistachios (see notes above)
2 Tbsp red wine vinegar
1½ tsp lemon juice
½ tsp agave (see notes above)
Salt, to taste (I added ¼ tsp)
Black pepper, to taste
4 cups sliced strawberries
1 cup sliced English cucumber
¼ cup thinly sliced basil leaves
1. First, we’ll toast the pistachios for the strawberry cucumber salad. In a small dry skillet, add the pistachios. Continually stir around over medium heat until you can smell them and they’re toasted. Remove from heat and allow to cool.
2. In a mixing bowl, add the red wine vinegar, lemon juice, agave, salt and black pepper. Stir together. Gently stir in the strawberries, cucumbers, basil and pistachios. Taste and adjust seasonings, if needed (salt? agave?). Serve immediately.