Considering how incredibly pregnant I am feeling right now, my contribution to Easter Brunch this weekend is going to be small. It will, however be delicious!
This Strawberry Cucumber Salad tastes like spring and the promise of summer all at once. With the blended flavors of fresh basil and lemon juice, sweet strawberries, and crunchy cucumbers, this salad is a fresh, juicy winner!
My funny little girls are convinced that everything is better when it’s tiny. It doesn’t matter if it is a tiny grasshopper, a tiny rock, or a tiny blueberry, anything noticeably small will elicit a high pitched “awwww, it’s soooo cuuute” from all three of my girls. So we could serve this yummy strawberry salad in a big bowl, but we decided to work the cute factor and serve it in simple, homemade won ton cups.
Awwww, aren’t they cute?
No, but really. They are cute, right? I think serving them in small portions like this makes them feel a little more festive, whether we’re dishing them up for our holiday brunch or as a healthy after school snack.
1 pound fresh strawberries, hulled and diced
2 teaspoons balsamic vinegar
1 teaspoon sugar
2 tablespoons fresh basil, thinly sliced
1 English cucumber, peeled and diced
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
24 (2 inch) won ton wrappers
In a medium bowl, combine the first four ingredients and refrigerate for 1 hour.
Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 24 cup mini muffin tin. Place the wonton wrappers carefully into each cup of the muffin tin, shaping them gently into cups. Be sure to press back the edges and leave an opening for the filling. Bake for approximately 10 to 12 minutes, or until crispy and lightly golden. Cool and set aside.
Combine the remaining ingredients and toss gently with the strawberry mixture. Place a heaping spoonful of the salad into each won ton cup. Serve immediately.
Note: The won ton cups maintain their crispiness for quite a while, even with the salad mixture. However, you do not want to place the salad in the cups too far in advance of serving them.
Adapted from Cooking Light