Sweet strawberries meet zesty cucumber and are topped with a vinaigrette made with rice vinegar, chopped dill, fresh mint, cumin and paprika for a tasty summer treat.
3 tbsp. rice vinegar
11⁄2 tsp. chopped fresh dill
11⁄2 tsp. chopped fresh mint
1⁄2 tsp. ground cumin
1⁄2 tsp. sweet paprika
1⁄2 tsp. salt
1⁄2 tsp. sugar
1⁄4 cup extra virgin olive oil
41⁄2 cups stemmed, quartered California strawberries
1 medium cucumber, peeled, seeded, cut into 1⁄2-in. dice
3⁄4 cup Italian parsley leaves
4 green onions, chopped
6 radishes, thinly sliced
1. To make vinaigrette: In bowl, whisk together all vinaigrette ingredients except oil. Whisk in oil until blended.
2. To make salad: In large bowl, toss salad ingredients with vinaigrette until coated. Mound salad on 6 chilled plates, dividing equally. Serve immediately.
Recipe by California Strawberry Commission