Creamy Cucumber Salad in the Pressure Cooker
This creamy cucumber salad is a fresh and easy side dish, perfectly tender with a dreamy creamy dressing. Quick pressure cooking keeps the veggies crisp and flavorful for a refreshing meal any time.
Ingredients
Main ingredients
- 6 Persian cucumbers small and super crisp
- 0.5 cup Greek yogurt plain
- 1 tbsp white vinegar
- 1 tbsp olive oil
- 1 tsp salt
- pinch black pepper
- 2 tbsp fresh dill chopped fine
- 1 tbsp honey
- 0.5 red onion thinly sliced
- 1 avocado diced
Instructions
Instructions
- Whisk together Greek yogurt, white vinegar, olive oil, salt, black pepper, fresh dill, and honey in a bowl until smooth and combined.
- Add thinly sliced cucumbers, red onion, and diced avocado into the dressing bowl.
- Gently toss everything so the creamy dressing coats all the veggies evenly. Be careful as avocado gets mushy if over mixed.
- Put the salad inside the pressure cooker, give it a quick 2 minute pressure build and then do a quick release to soften cucumbers just right without sogginess.
- Pull the salad out, give it a final gentle toss and chill for at least 15 minutes before serving to allow flavors to meld.
Notes
Serve chilled for best refreshing taste. Use a mandolin to slice cucumbers thin and speed prep. Store leftovers in an airtight container with a paper towel on top to keep dressing fresh.