Strawberry, Cucumber and Honeydew Salad Recipe
Strawberries and cucumbers together—I just love this combination! We used to eat a lot of cucumbers growing up in upstate New York. We'd get them, along with strawberries and melons, from fruit and veggie stands to make this sweet and tangy salad. —Melissa Mccabe, Long Beach, California
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains honey
dairy free
pescatarian
- 3 tablespoons honey
- 2 tablespoons lime juice
- 1 teaspoon grated lime peel
- 1 container (16 ounces) fresh strawberries halved
- 1 english cucumber halved lengthwise and cut into 1/
- 1 cup cubed honeydew (1/2-inch pieces)
- Carbohydrate 3.70654927323807 g
- Cholesterol 0 mg
- Fat 0.00438158872917103 g
- Fiber 0.0303561101805485 g
- Protein 0.0498647773825386 g
- Saturated Fat 0.000611279043720121 g
- Serving Size 1 1 serving (8g)
- Sodium 0.293511516853799 mg
- Sugar 3.67619316305752 g
- Trans Fat 0.00169607104636953 g
- Calories 14 calories
Directions In a large bowl, combine strawberries, cucumber and honeydew. Chill until serving. In a small bowl, whisk the remaining ingredients. Just before serving, drizzle over strawberry mixture; toss gently to coat. Yield: 8 servings. Originally published as Strawberry, Cucumber & Honeydew Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p229 Nutritional Facts 3/4 cup equals 56 calories, trace fat (trace saturated fat), 0 cholesterol, 6 mg sodium, 15 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchange: 1 fruit. Print Add to Recipe Box Email a Friend
