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Cucumber Strawberry Salad in a bowl
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5 from 21 votes

Cucumber Strawberry Salad with Strawberry Balsamic Vinaigrette

If you're looking for a dose of summer in a salad, this cucumber strawberry salad with strawberry balsamic vinaigrette was made for you! Packed with quinoa, spinach, cucumbers, strawberries, feta cheese, and almonds, you'll be filled up and satisfied.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Appetizers and Snacks, Main Course, Salad
Cuisine: American
Keyword: easy, Gluten Free, quick, spring, strawberry, summer, Vegetarian
Servings: 2
Author: Alena Kharlamenko, MS, RD

Ingredients

  • cup quinoa
  • 6 cups spinach
  • 6 large strawberries, quartered
  • 1 English cucumber, sliced
  • 2 ounces feta cheese, crumbled
  • 2 tablespoons chopped almonds

Strawberry Balsamic Vinaigrette

  • 4 strawberries, quartered
  • 1 tablespoon white balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • tsp salt

Instructions

  • Cook the quinoa. Rinse quinoa in a fine mesh strainer under running water. Combine quinoa and ⅔ cup water in a medium pot. Cook on medium heat until it comes to a boil, then reduce heat to low. Simmer uncovered for 10-15 minutes, or until the liquid is absorbed completely.Turn off the heat and cover the pot with a lid. Let stand for 5 minutes. Fluff quinoa with a fork.
  • Strawberry Balsamic Vinaigrette: In a small bowl, combine strawberries, white balsamic vinegar, olive oil, and salt in a food processor. Process for 1 minute, until ingredients are processed and vinaigrette is mostly smooth.
  • Assemble the salad: In a large mixing bowl, combine quinoa, spinach, strawberries, cucumbers, feta cheese, and almonds. Drizzle vinaigrette over salad and mix to combine. Season with salt to taste. Serve in individual bowls.

Notes

Storage: This salad is best enjoyed fresh. However, if you would like to prepare it ahead of time, the best way to store the salad is layered in jars. Layer the jars (bottom to top): vinaigrette, cucumbers, strawberries, quinoa, feta, quinoa, almonds, spinach. Store in the fridge for 1-2 days.