Delicious Living
  • 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
  • ⅓ cup chopped fresh mint
  • ¼ cup coarsely chopped and toasted macadamia nuts or almonds

Cucumber & Berry Dessert Salad

Tara Rochford | Delicious Living
  • Serves: 8 people
  • Calories per serving: 237

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. 

  1. 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.
  2. Meanwhile, in a separate bowl, combine crème fraîche, lime zest and juice, remaining 2 teaspoons sugar and remaining pinch of salt.
  3. Gently fold mint into cucumber salad. Pour crème fraîche mixture over salad, and toss gently until lightly coated.
  4. Divide salad among plates; garnish with additional mint, and sprinkle with nuts.

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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