Strawberries Cucumber Salad

what we really need

What have we learned from this period of social distance and confinement? What have we been taught? What changes did we face at home that were absolutely unsolicited, unwanted, mechanisms that created a lockdown within a lockdown? And most importantly, how to get rid of it?

What I have always learned by paying the full price, without discounts, is that we ourselves are the solution to the problem, the turning point, the key to reading, the bookmark of a book that we have yet to finish reading.

Our diet is one of the factors that influence the quality of our day and, over time, the way we feel, the quality of our life. Writing a blog of recipes is for me a practice that allows me to act, in addition to thinking, to relax my mind by creating and eating fresh and delicious food.

And, very important, to share them with my readers, inspiring them, especially in such a turbulent period where we are smuggling our vital spaces.

I often hear comments like “Lucky you who can cook” ” You sure know how to find the time”. But who decided that in order to create you have to embark on complex projects?

Learning and savoring every achievement is the most beautiful and noble part. This recipe is the fifth essence because, in its simplicity made of modest ingredients such as strawberries, cucumber, cheese (here my recipe for vegan feta), and almonds, you can create a colorful painting, an explosion of fresh flavors that have the taste of summer.

Also this time, I decided to accompany my recipe with Ylumi Clean caps, because my metabolism is very slow due to the lack of physical activity in recent months, and they offer benefit from the blend of traditional herbs and vital mushrooms such as rhodiola rosea, moringa, turmeric, agaricus blazei murill, chlorella and milk thistle which are all well-known for their positive attributes in traditional chinese herbalism.

The soft spring breezes touch my cheek. / They bring me perfume from ten thousand flowers.

Han Chong-Yoo

Strawberries Cucumber Salad

  • Servings: 2 bowls
  • Difficulty: simple
  • Print


  • 1 cup fresh strawberries
  • 1 cucumber
  • 1/2 lemon (the juice)
  • vegan feta cheese
  • almonds
  • 1 Tbsp Olive oil
  • Micro-greens


  1. Use a peeler to make ribbons from a cucumber
  2. Wash and slice the strawberries
  3. Add the almonds, lemon juice, and olive oil
  4. Garnish with microgreens (I love the ones from Heimgart).