Cucumber Strawberry Mint Salad (Print Version)

# Ingredients:

→ Main Produce

01 - 1 large cucumber, washed and sliced into 1/8-inch rounds
02 - 2 cups fresh strawberries, hulled and sliced into 1/4-inch slices

→ Dressing

03 - 1 tablespoon extra-virgin olive oil
04 - 1 tablespoon balsamic vinegar
05 - 1 teaspoon honey
06 - 1/4 teaspoon fine salt
07 - 1/8 teaspoon freshly ground black pepper

→ Herbs

08 - 2 tablespoons fresh mint leaves, thinly sliced (chiffonade)

# Instructions:

01 - Wash the cucumber under cold running water. Slice into 1/8-inch thick rounds using a sharp knife.
02 - Rinse strawberries under cold water and gently pat dry. Remove leafy tops with a paring knife, then cut into 1/4-inch slices.
03 - Add the sliced cucumber and strawberries to a large mixing bowl.
04 - In a small bowl, whisk together olive oil, balsamic vinegar, and honey until honey is fully dissolved.
05 - Add salt and black pepper to the dressing and whisk until evenly blended.
06 - Pour the dressing over the cucumber and strawberry mixture. Gently toss until slices are evenly coated.
07 - Wash mint leaves and pat dry. Stack and slice into thin ribbons using the chiffonade technique.
08 - Add the mint to the bowl and toss gently to distribute evenly through the salad.
09 - Taste and adjust seasoning with additional salt, pepper, or honey if desired.
10 - Allow salad to rest for 5–10 minutes for flavors to meld. Serve immediately or refrigerate for up to a few hours for optimal freshness.

# Notes:

01 - Slice cucumber evenly for uniform texture; use gentle tossing to avoid bruising strawberries.
02 - Replace honey with maple syrup for a plant-based alternative.
03 - Increase balsamic vinegar for a more pronounced tangy note.
04 - Serve chilled to maintain crispness and refreshing flavor.

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