Minted cucumber and strawberry kheera kachumber is summer in a bowl: juicy strawberries and crisp European cucumber under a whisked citrus-mint dressing. A pinch of cayenne and a nutty oil make it surprising. It dresses in seconds and disappears just as fast.
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 / 1.06 oz)
- Orange Juice: 3 tbsp (approx. 1.5 fl oz / 45g / 1.59 oz)
- 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 / 1.06 oz) 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 (0.28 oz)
- Protein: 1g (0.04 oz)
- Fat: 4.8g (0.17 oz)
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.
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Ingredients
Method
- 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.
