Cucumber and Berry Salad with Coffee Cake

Imagine a salad that’s trying to be healthy but still makes room for cake. This cucumber and berry salad doesn’t hold back—crisp cucumbers and juicy berries team up in a delicate dance of refreshment. But wait, just when you think it’s all about the crunch, coffee cake enters the scene, adding a decadent twist. Healthy meets indulgent, and it’s surprisingly divine. You get the best of both worlds—nature’s sweetness and some baked goodness. It’s a salad, but it knows exactly when to let loose. Don’t worry; it’s worth every calorie.

Cucumber and Berry Salad with Coffee Cake

moka coffee pot

A fresh cucumber and berry salad paired with moist, flavorful coffee cake. Sweet, savory, and surprisingly refreshing all at once.

Print Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 4 servings

Calories 340 kcal

Ingredients

  

For the Salad:

• 2 cucumbers sliced
• 1 cup strawberries hulled and halved
• 1/2 cup blueberries
• 1/2 cup blackberries
• 2 tbsp honey
• 1 tbsp lemon juice
• Fresh mint leaves for garnish

For the Coffee Cake:

• 1 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup sour cream
• 1/4 cup butter softened
• 1 egg
• 1/4 cup brewed coffee
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts optional

Instructions

 

• For the salad, toss cucumber, strawberries, blueberries, and blackberries in a mixing bowl.
• Drizzle with honey and lemon juice. Stir gently to combine.
• For the coffee cake, preheat the oven to 350°F (175°C).
• In a bowl, mix flour, sugar, baking powder, baking soda, and salt.
• In another bowl, combine sour cream, butter, egg, coffee, and vanilla.
• Pour wet ingredients into dry ingredients and mix until smooth.
• Fold in walnuts if using.
• Pour batter into a greased 9-inch cake pan.
• Bake for 35 minutes or until a toothpick comes out clean.
• Serve the salad topped with fresh mint and the warm coffee cake on the side.

Notes

Nutritional Values (Per Serving)

Calories: 340
Total Fat: 18g
Saturated Fat: 5g
Carbohydrates: 40g
Fiber: 6g
Protein: 5g

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Vitamins and Minerals (Per Serving)

• Vitamin A: 10%
• Vitamin C: 15%
• Calcium: 6%
• Iron: 8%
• Magnesium: 6%

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Additional Notes/Tips

• You can swap honey for agave if you’re feeling fancy.
• Add a scoop of vanilla ice cream next to the cake for extra indulgence.
• Don’t skimp on the mint—it makes the whole dish pop.