Strawberry and Cucumber Salad Gluten Free
Recipe adapted from the California Strawberry Commission.
|3 Tbsp rice vinegar|
|1½ tsp fresh dill, chopped|
|1½ tsp fresh mint, chopped|
|1/2 tsp ground cumin|
|1/2 tsp sweet paprika|
|1/2 tsp salt|
|1/2 tsp sugar|
|1/2 cup Vera Jane's Extra-Virgin Olive Oil|
|4½ cups fresh strawberries, stemmed and quartered|
|1 medium cucumber, peeled, seeded, and cut into 1/4-inch cubes|
|3/4 cup Italian parsley leaves|
|4 green onions, chopped|
|6 radishes, thinly sliced|
To make vinaigrette: In a bowl, whisk together all the vinaigrette ingredients except the olive oil. Slowly whisk in oil until blended.
To make salad: In a large bowl, toss salad ingredients with vinaigrette until coated. Mound salad on 6 chilled plates. Serve immediately.
Makes 6 servings