Sweet strawberries meet crisp cucumbers and creamy buttermilk dressing in this summery, refreshing salad that’s anything but boring. Perfect as a light lunch or a show-stopping starter, this one’s a total palate cleanser.
We’re so used to seeing strawberries in desserts or fruit salads, but here they shine in a savoury setting, balanced beautifully by tangy buttermilk, herby chives, and crunchy cucumbers. It’s simple, colourful, and bursting with seasonal flavour.
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This Strawberry Salad feels special but takes barely any time to make. The buttermilk dressing comes together in seconds and has that perfect creamy tang that pairs so well with the sweetness of the fruit. Toss everything together just before serving and you’ve got a dish that’s both refreshing and satisfying. You can enjoy it as is, or bulk it up with grilled chicken or chickpeas for a more filling meal.
I love making this on warmer days, especially when strawberries are in season and cucumbers are crisp and cool straight from the fridge. If you’re hosting brunch or a laid-back garden lunch, this salad adds a lovely pop of colour to the table and never fails to impress.
More delicious Salad Recipes
- Strawberry Chicken Arugula Salad
- Chipotle Chicken Caesar Salad
- Salmon Quinoa Salad
- Tuna Nicoise Salad
Strawberry Salad Ingredients
As with all my recipes, I try to keep the ingredients simple and supermarket-friendly. No need for hard-to-find items here, just fresh produce and a quick homemade dressing you’ll want to use on everything.
- Buttermilk Dressing: This is the heart of the recipe! A creamy combo of buttermilk, mayonnaise, lemon juice, Dijon mustard, honey, chives, and a pinch of salt. It’s tangy, sweet, and herby all at once. Prefer store-bought? A gingery dressing or balsamic vinaigrette would also work well.
- Salad Base: I use a mix of tender greens like baby spinach or spring mix, then add sliced cucumbers and fresh strawberries. Thinly sliced green onions add a bit of bite if you’re into that sort of thing.
- Optional Toppers: This salad is lovely on its own, but a handful of toasted almonds, poppyseeds, or crumbled feta cheese can take it to the next level.
How to Make Strawberry Salad
- Whisk together or shake all of the buttermilk dressing ingredients in a mason jar until combined.
- Hull and quarter the strawberries.
- Slice the cucumbers to about 1/8″ thick.
- In a large salad bowl add all the ingredients and toss with the dressing.
- Top tossed Salad with the almonds.
Frequently Asked Questions
You can prep the individual components (chop the fruit and veg, make the dressing), but don’t toss everything together until just before serving. This keeps the greens from going soggy.
You can make a quick buttermilk substitute by combining ½ cup milk with 1 tsp lemon juice or vinegar. Let it sit for 5 minutes before using.
A balsamic vinaigrette or ginger-sesame dressing would be delicious alternatives. Even a drizzle of olive oil and a squeeze of lemon will work in a pinch.
Possible Strawberry Salad Variations
This salad is totally customisable depending on what you’ve got on hand!
- Veggies: Swap in sugar snap peas, red bell peppers, or even thinly sliced radishes for more crunch.
- Protein: Add grilled chicken, white beans, chickpeas, or tofu to turn this salad into a full meal.
- Cheese: Feta, goat cheese, or blue cheese all pair beautifully with strawberries and add a nice salty tang.
- Nuts and Seeds: Almonds, pecans, sunflower seeds, or pumpkin seeds add crunch and richness.
How Do You Like Your Strawberry Salad?
This salad is bright, fresh, and a little unexpected, in the best way. Pair it with grilled meats, quiche, or even a chilled soup for a full meal. I especially love serving it with a glass of rosé or sparkling water with lemon for that perfect warm-weather vibe.
Storing Leftover Strawberry Salad
This salad is best served fresh, but if you do have leftovers, store them in an airtight container in the fridge and eat within 1–2 days. For best results, store the dressing separately and only combine right before eating. That way, the greens stay crisp and the flavours stay vibrant.
Keep the leftovers in a crisper drawer to maintain optimal humidity or have you seen this hack on how to store Strawberries in a Mason Jar?
Did you love my Strawberry Salad with Buttermilk Dressing? Let me know in the comments with a rating! I love hearing how these recipes work in your kitchen.
Strawberry Salad with Buttermilk Dressing
Equipment
Ingredients
For the Buttermilk Dressing
- 1/3 cup buttermilk
- 2 Tbsp mayonnaise
- 1 teaspoon Dijon mustard
- 1 Tbsp fresh lemon juice
- 1 Tbsp honey
- 1/4 cup minced chives plus more to garnish
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh-cracked black pepper
For The Salad
- 4.5 oz Mixed Spring Greens
- 2 thinly sliced Persian cucumbers
- 1/2 cup sliced green onion tops
- 1 pint fresh strawberries tops removed, halved or quartered depending on size
- 1/3 cup slivered almonds
Instructions
For The Dressing
- Whisk together or shake all of the buttermilk dressing ingredients in a mason jar until combined
For The Salad
- Hull and quarter the strawberries.
- Slice the cucumbers to about 1/8" thick.
- In a large salad bowl add all the ingredients and toss with the dressing
- Top tossed Salad with the almonds
