Minted Cucumbers and Strawberries #

aka Kheera Kachamber / Kachumber

Though mint and cucumber are a year-round favorite salad combination in India, strawberries are a rare treat. The first time I savored them. they were hand-delivered-carefull wraped in a Khus leaf parcel- and perhaps the importance of the occasion made them the sweetest I had ever eaten. Because they are such a rarity in India, they are almost always relished on their own or in this type of simple salad. In England I take advantage of red or black currants, and in America I might use golden raspberries, loganberries, lingonberries or blueberries. Though not available in India, hazelnut oil is perfect for a delicate fruit salad, but you could use almond or walnut oil, or leave out the oil entirely.

Ingredients #

• 2 long European-type cucumbers (about ½ pound/230 g each)
• 2 pints (480 ml) strawberries, rinsed and drained
• 2 tablespoons (30 ml) lemon juice
• 3 tablespoons (45 ml) orange juice
• ¼ cup (60 ml) finely chopped fresh mint
• ⅛ teaspoon (0.5 ml) cayenne pepper or paprika 2 tablespoons (30 ml) hazelnut or alternative oil

Instructions #

1. Peel the cucumbers and cut them crosswise into two or three pieces. Cut each piece lengthwise into four sections. Arrange the wedges in a pattern on a large salad plate. Remove the leaves and core from the strawberries by gathering up the leaves and stem cap and pulling away with a twist. Slice each one in half from cap to tip. Arrange in a decorative pattern between the cucumber wedges.
2. Whisk together the lemon juice, orange juice, mint, cayenne or paprika and oil until emulsified. Pour over the salad just before serving.

Notes #

• Alex: I used a bit of avocado oil. Perfectly fine to use about ½ suggested.