I’m always looking for ways to spend less time in the kitchen, but I don’t want to sacrifice taste or nutrients. When I saw Beatrix Potter’s recipe for a strawberry and cucumber salad, I was bowled over by its beauty–concentric circles, a dusting of mint and tarragon, a sprinkling of delicate, little flowers. Pretty things are rarely good for us, but this salad is loaded with health benefits. And it only takes minutes to assemble.
2 American Cucumbers
12 oz large strawberries
Salt and freshly milled pepper
pinch of caster sugar
3 tablespoons dry white wine
1 tablespoon chopped fresh tarragon
A few borage flowers for garnish (I substituted organic pansies — I added mint, too)
Peel cucumbers. Cap berries and slice thickly.
Arrange berries and cucumbers in alternating circles.
Season with salt, pepper, sugar. Spoon the wine over the salad
and sprinkle with tarragon. Chill. Before serving,
garnish with a few blue borage flowers. (I used pansies.)
Recipe inspired by Beatrix Potter’s Country Cooking by Sara Paston-Williams; photography by Ian O’Leary, F. Warne and Company (Beatrice’s original publisher), available HERE.
Cucumbers are anti-inflammatory and heart healthy (the high potassium content is associated with improved cardiovascular health and a lower stroke risk). Plus, they’re low in calories. Strawberries are a tasty way to add antioxidants to your diet.