Ingredients for Cucumber Kachamber Salad
To make Cucumber Kachamber Salad, this refreshing dish, gather the following precise measurements:
- Cucumbers: 2 long European-type cucumbers (approx. 8 oz / 225g each)
- Strawberries: 2 cups (approx. 10.5 oz / 300g) fresh strawberries, rinsed and drained
- Lemon Juice: 2 tbsp (approx. 1 fl oz / 30g)
- Orange Juice: 3 tbsp (approx. 1.5 fl oz / 45g)
- Fresh Mint: 0.25 cups (approx. 0.3 oz / 10g) finely chopped
- Cayenne Pepper or Paprika: 0.1 tsp (approx. 0.03 oz / 1g)
- Oil: 2 tbsp (approx. 1 fl oz / 30g) hazelnut, almond, or walnut oil
How to Prepare Your Cucumber Kachamber Salad
- Peel the 2 long European cucumbers (8 oz / 225g each) and cut them crosswise into two or three pieces, then cut each piece lengthwise into four sections and arrange the wedges in a decorative pattern on a large salad plate.
- Remove the leaves and core from the 2 cups (10.5 oz / 300g) of strawberries by gathering up the leaves and stem cap and pulling away with a twist, then slice each one in half from cap to tip and arrange them between the cucumber wedges.
- Whisk together the 2 tbsp (1 fl oz / 30g) lemon juice, 3 tbsp (1.5 fl oz / 45g) orange juice, 0.25 cups (0.3 oz / 10g) finely chopped fresh mint, 0.1 tsp (0.03 oz / 1g) cayenne pepper, and 2 tbsp (1 fl oz / 30g) hazelnut oil until thoroughly emulsified.
- Pour the freshly whisked dressing over the salad just before serving to maintain optimal crunch and flavor.
Nutritional Information per Serving
- Calories: 73 kcal
- Carbohydrates: 8g
- Protein: 1g
- Fat: 4.8g
Pro Tips for Cucumber Kachamber Salad
- Choose European Cucumbers: Their seedless nature and thinner skin ensure a superior crunch without the bitterness of standard varieties.
- Master the Emulsion: Whisk the citrus juices and oil vigorously so the dressing clings nicely to the components of your Cucumber Kachamber Salad.
- Dress at the Last Minute: Pour the dressing over the dish right before serving to maintain crispness and prevent the fruit from releasing excess moisture.
- Experiment with Oils: While hazelnut oil adds a unique gourmet touch, almond or walnut oil makes an equally delightful substitute.
Frequently Asked Questions
- Can I make this salad ahead of time? It is best served immediately after dressing. However, you can prep the cucumbers and strawberries a few hours in advance and store them separately.
- What can I use instead of hazelnut oil? If hazelnut oil is unavailable, you can easily substitute it with walnut oil, almond oil, or leave the oil out entirely.
- Is this Cucumber Kachamber Salad vegan? Yes, this refreshing recipe is naturally 100% plant-based, vegan, and gluten-free.
