minted cucumber and strawberry kheera kachumber

Stav Kogan

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Servings: 4 servings

Calories: 73

2 Cucumbers long European-type cucumbers (approx. 8 oz / 225g each)
2 cups (10.5 oz / 300g) Strawberries fresh strawberries, rinsed and drained
2 tbsp Lemon Juice (approx. 1 fl oz / 30g / 1.06 oz)
3 tbsp Orange Juice (approx. 1.5 fl oz / 45g / 1.59 oz)
0.25 cups (0.3 oz / 10g) Fresh Mint finely chopped
0.1 tsp (0.03 oz / 1g) Cayenne Pepper or Paprika
2 tbsp Oil (approx. 1 fl oz / 30g / 1.06 oz) hazelnut, almond, or walnut oil
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.

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.

Calories: 73kcalCarbohydrates: 8gProtein: 1gFat: 4.8g

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