Cucumber, Strawberry & Arugula Salad with Poppy Seed Yogurt Dressing

Adapted from



For the Poppy Seed Yogurt Dressing

  • 3/4 cup Plain Unsweetened Yogurt
  • 1.5 tbsp Extra Virgin Olive Oil
  • 1 tbsp Vinegar of choice or lemon juice
  • 3/4 tsp Poppy Seeds
  • 3/4 tsp fine Sea Salt

For the Salad

  • 1/2 cup Pecan Halves, roasted or toasted
  • 1 lb Strawberries, halved or quartered
  • 1 Cucumber, sliced thin or in chunks
  • 1 small bunch Fresh Dill, minced
  • Salt & Pepper to taste


  1. Mix all dressing ingredients together, either shaken in a mason jar, or whisked in a bowl. Set


  2. Toast pecans for 5ish minutes in a dry skillet on medium-high heat, then roughly chop and set aside.

  3. Chop arugula or radish tops (if they’re not too hairy), cucumbers, strawberries, and dill, saving

    some sprigs aside to sprinkle on top.

  4. Pour dressing over and mix thoroughly! Enjoy