Mint Cucumber Strawberry (Print-Friendly Version)

# What You'll Need:

→ Main Produce

01 - 2 cups strawberries, hulled and sliced into quarter-inch pieces
02 - 1 big cucumber, cleaned and cut into thin 1/8-inch circles

→ Dressing

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

→ Herbs

08 - 2 tablespoons mint leaves, rolled up and sliced into skinny ribbons

# Step-by-Step Directions:

01 - Let everything hang out for about 5–10 minutes to mix the flavors together. Eat right away or stash in the fridge so it stays crisp.
02 - Give it a try. If you want more salt, honey, or pepper, you can add a bit extra now.
03 - Sprinkle the mint strips into the bowl. Gently mix again so you get mint in every bite.
04 - Rinse off your mint and dab it dry. Stack the leaves and cut them into thin pieces using the chiffonade move.
05 - Pour your dressing right on the strawberry and cucumber mix. Carefully stir until it all looks shiny and coated.
06 - Toss in the salt and black pepper to your dressing and whisk so it all mixes completely.
07 - Grab a small bowl. Stir olive oil, balsamic, and honey until the honey melts in.
08 - Put the strawberries and cucumbers into a big bowl together.
09 - Wash strawberries in cold water, pat them dry, chop off the green tops, and slice into quarters of an inch.
10 - Scrub the cucumber under running water, then cut it into thin circles with a sharp knife.

# Helpful Notes:

01 - Cut your cucumber the same thickness so every bite feels the same. Be gentle when mixing so strawberries stay pretty.
02 - Want it vegan? Swap honey out for maple syrup.
03 - Craving more tang? Add extra balsamic to boost that zing.
04 - Keep it cold so everything stays snappy and fresh.

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