Cucumber Strawberry Mint Salad (Printable Version)
# What You'll Need:
→ Produce
01 -
1 cucumber, washed and thinly sliced (about 1/8-inch thick)
02 -
2 cups strawberries, hulled and thinly sliced (about 1/4-inch thick)
03 -
2 tablespoons fresh mint leaves, chiffonade
→ Dressing
04 -
1 tablespoon extra-virgin olive oil
05 -
1 tablespoon balsamic vinegar
06 -
1 teaspoon honey
07 -
1/4 teaspoon fine sea salt
08 -
1/4 teaspoon ground black pepper
# Preparation Steps:
01 -
Wash the cucumber thoroughly under cold running water. Slice into thin rounds, approximately 3 mm thick, and transfer to a large mixing bowl.
02 -
Rinse the strawberries under cold water and dry gently. Remove the green tops and slice into thin slices, about 6 mm thick. Add to the bowl with cucumber.
03 -
In a small bowl, whisk together olive oil, balsamic vinegar, and honey until honey is fully dissolved and mixture is homogeneous.
04 -
Add salt and black pepper to the dressing and whisk again to blend evenly.
05 -
Pour the dressing over the cucumber and strawberry slices. Gently toss to ensure all produce is coated evenly.
06 -
Wash and dry the fresh mint leaves. Stack and slice them into thin ribbons (chiffonade), then stir into the salad.
07 -
Taste and adjust seasoning as needed with additional salt, pepper, or honey. Let stand for 5 to 10 minutes to allow flavors to meld before serving.
08 -
Serve immediately or refrigerate briefly until ready. For best texture and flavor, consume within a few hours.
# Additional Tips:
01 -
Allowing the salad to rest briefly enhances the infusion of mint and balances the acidity.