Strawberry Mint Cucumber (Printable Version)
# What You'll Need:
→ Main Produce
01 -
2 cups strawberries, stems removed and sliced into quarter-inch pieces
02 -
1 large cucumber, sliced into thin rounds after washing
→ Dressing
03 -
1 tablespoon balsamic vinegar
04 -
1 teaspoon honey
05 -
1 tablespoon olive oil, extra-virgin
06 -
1/8 teaspoon ground black pepper
07 -
1/4 teaspoon salt, fine
→ Herbs
08 -
2 tablespoons mint, fresh leaves, sliced into thin strips (use chiffonade method)
# How to Make It:
01 -
Let everything sit for 5 to 10 minutes so the flavors can come together. Keep it in the fridge or enjoy right away for the best taste.
02 -
Taste it and tweak with more honey, salt, or pepper if you want it sweeter, saltier, or with more kick.
03 -
Sprinkle the mint all over, then lightly toss so it’s mixed throughout.
04 -
Rinse off your mint, dry it, stack the leaves, and slice them into skinny ribbons using the chiffonade trick.
05 -
Drizzle the dressing over your cucumber and strawberry bowl. Gently toss everything to coat evenly.
06 -
Add pepper and salt to the dressing mixture and stir until it looks even.
07 -
Whisk honey, balsamic vinegar, and olive oil together in a small bowl until it's smooth and all the honey is mixed in.
08 -
Pour your sliced strawberries and cucumber into a big mixing bowl.
09 -
Wash the strawberries, dry them off, pop off the tops, and slice them into quarter-inch pieces.
10 -
Give your cucumber a rinse, then chop it into thin rounds with a sharp knife.
# Additional Tips:
01 -
To keep strawberries looking good, go easy when tossing and slice cucumber evenly for that perfect snap.
02 -
Try swapping out the honey with maple syrup if you prefer plants only.
03 -
Looking for more tang? Bump up the balsamic vinegar a bit.
04 -
Keep it cold so the salad stays crisp and extra refreshing.