Strawberry and cucumber salad

I’ve always loved strawberries and cucumber, but never thought about having them together as main ingredients in a salad. I got the idea from a book on vegetarian Indian cuisine (Yamuna Devi’s The Best of Lord Krishna’s Cuisine), and slightly changed the recipe. This sweet-savoury salad is indeed very light and refreshing, and works perfectly as a salad, on its own, or as an easy fruit salad to finish a meal. I think I’ll make it more often as soon as the weather gets warmer. A great thing about it, is that you can make it sweeter or more savoury by varying the amounts of salt and rice malt syrup ;) For best results, choose organic fruit and vegetables.

Makes 2 servings.

Ingredients:

For the salad

1 basket fresh strawberries

1 medium-sized cucumber

For the dressing

juice of 2 oranges (Navel or Valencia, freshly squeezed)

1 tablespoon fresh mint, minced

whole sea salt (to taste)

rice malt syrup (2 to 4 teaspoons, depending on taste)

powdered dried ginger (to taste)

Method:

Salad

Wash the stawberries, drain them and remove the caps, then cut them into halves or quarters. Wash the cucumber and cut it into slices or smaller bite-sized pieces. Set aside and prepare the dressing.

Dressing

In a medium bowl, whisk the orange juice, rice malt syrup, salt and ginger together, then add the mint and stir.

To assemble

Add the strawberries and cucumber to the dressing bowl, toss and serve. Alternatively, you can serve the salad directly into individual small bowls.

Posted in: cooked

Tagged as: cucumber, strawberries