Instructions

• Wash and thinly slice the zucchinis. Keep the slices kinda thin so they cook evenly and get that nice texture.
• In a large bowl, combine the sliced zucchinis with leaf lettuce, fresh herb mix, and microgreens. Then add in the Parmegiano Reggiano shards so everything’s ready to mix.
• In a separate bowl, whisk together the olive oil, lemon juice, honey, chopped fresh mint leaves, Dijon mustard, sea salt, and pepper. This makes your lemon-mint dressing, nice and zippy.
• Pour the dressing over the salad mixture and toss gently to combine. You don’t wanna bruise the herbs or greens – just a soft toss.
• Now you’re set to pressure cook. Put the salad bowl in a heatproof container that fits inside your pressure cooker. Add about a cup of water into the cooker’s bottom for broth depth.
• Seal the lid and set it to steam for 1 to 2 minutes. Wait for the float valve to rise and listen for that valve hiss. Once the timer’s done, use natural release for about 3 minutes to gently finish cooking.
• Remove the bowl carefully, sprinkle toasted pine nuts on top, and you’re ready to serve this fresh zucchini salad with lemon-mint dressing.