Riverford Wicked Leeks
Cucumber, strawberry and basil salad recipe image

Print Cucumber, strawberry and basil salad

Strawberries are often best eaten at room temperature but here everything is better served chilled. We grow the mini cucumbers in our polytunnels; their flavour is second to none.


Salad recipes   |   Vegan recipes  


  • 2 mini cucumbers
  • 300g strawberries
  • Splash of cider vinegar
  • A pinch of 2 of brown sugar/splash of elderflower cordial (optional)
  • 4 mint leaves
  • Small handful of basil


  1. Wash the cucumbers well, cut in half lengthways and remove the soft, seeded core with the tip of a teaspoon. Slice into 1cm wide angled slices.
  2. Remove the tops from the strawberries and slice into halves or generous slices. Dress with a splash of cider vinegar and a pinch or two of sugar, or a dash of elderflower cordial instead.
  3. Finely shred and add the mint. Tear in the basil. Mix and serve straightaway.
want to cook with fresh ingredients? try one of our award winning veg boxes