Minted Cucumbers and Strawberries

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 –carefully wrapped 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. 

 

Preparation time (after assembling ingredients): 15-20 minutes

 

Ingredients

• European-type cucumbers (about ½ pound/230 g each) – 2 long 

• Strawberries, rinsed and drained – 2 pints (480 ml) 

• Lemon juice – 2 table spoons (30 ml) 

• Orange juice – 3 table spoons (45 ml) 

• Finely chopped fresh mint – ¼ cup (60 ml) 

• Cayenne pepper or paprika – 1/8 teaspoon (0.5 ml) 

• Hazelnut or alternative oil – 2 table spoons (30 ml) 
 

Preparation

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.
 

Serves
6

By Yamuna Devi Dasi