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.
Cucumber & Berry Dessert Salad
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Ingredients
- 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
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 Notes
Nutrition Facts
Cucumber & Berry Dessert Salad
Amount Per Serving
Calories 237
Calories from Fat 81
% Daily Value*
Total Fat 9g
14%
Saturated Fat 5g
25%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 39mg
13%
Sodium 23mg
1%
Total Carbohydrates 39g
13%
Dietary Fiber 6g
24%
Sugars 23g
Protein 2g
4%
* Percent Daily Values are based on a 2000 calorie diet.
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
