Strawberry Cucumber Salad with Honey Balsamic Dressing
Bright, juicy strawberries meet crisp cucumber slices in this refreshing summer salad, tossed with fresh mint and a tangy-sweet honey balsamic dressing for a vibrant, mouthwatering bite this strawberry cucumber salad is as beautiful as it is delicious.
Equipment
- 1 Pressure Cooker
Ingredients
Main ingredients
- 2 Tablespoons Balsamic Vinegar
- 2 Tablespoons Honey
- 1 Pint Strawberries sliced in chunks
- 1 English Cucumber sliced in chunks
- 1 Tablespoon Fresh Mint julienned
Instructions
Instructions
- Whisk together balsamic vinegar and honey in a small bowl until it's smooth and well combined.
- Slice your strawberries and cucumber into bite-sized chunks and julienne the fresh mint.
- In a big bowl, toss strawberries, cucumber, and mint together gently so they don't bruise.
- Pour the honey balsamic dressing over the salad and toss it lightly to coat every piece.
- If you want it less room temp, chill the salad in the fridge for 10-15 minutes before serving to get the flavors melding nicely.
- In your pressure cooker, use a quick release to vent steam right after the natural pressure build time, don't leave the valve slow releasing here or the salad sogs up.
- Serve immediately once you do that quick release, and watch everyone dig in!
Notes
This salad is delicious served right away, or after sitting in the fridge to mellow out the flavor.