Cucumberstrawberrysalad Recipes

CUCUMBER STRAWBERRY SALAD WITH STRAWBERRY VINAIGRETTE

Steps:

• Gather, measure and prepare the ingredients as listed. To view metric measurements, toggle the US Customary/Metric switch at the top of this recipe card.
• Transfer the cucumber ribbons into a colander and sprinkle with a few generous pinches of salt. Allow to sit for 5 minutes. Carefully, rinse the cucumber in cold water. Gently press on the shaved cucumber to help release any additional liquid. Allow to drain for 5 - 10 minutes. (See How to Prevent Cucumber Salad from Becoming Too Watery text above, for more information.
• Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment (or a medium mixing bowl with an electric handheld mixer), combine the goat cheese, heavy cream and a pinch of salt. Whip on medium low speed for 1 - 2 minutes until creamy, smooth and spreadable.
• Transfer the whipped goat cheese evenly to 4 chilled salad plates (or 1 chilled serving platter). With the back of a spoon or small offset spatula, spread the cheese into a thick layer in the center of the plates (or platter).
• Then, working one cucumber ribbon at a time, gently blot the ribbon dry on a clean paper or kitchen towel before rolling each cucumber ribbon into a tight spiral. Place cucumber spirals, standing up, in the goat cheese. Arrange pieces of strawberry, in the goat cheese, around each plate, as well. Continue until all cucumber and strawberries have been plated.
• Garnish the plate with toasted almond and fresh mint leaves. Serve immediately or keep chilled briefly, before serving. Serve with Strawberry Vinaigrette. Enjoy!
• Gather, measure and prepare the ingredients as listed.
• Blender Method:In the basin of a blender (or immersion blender vessel), combine strawberry jelly, white wine vinegar, dijon mustard, honey, and salt. Process on medium high speed to combine. While processing, slowly stream in olive oil. Process for an additional 30 seconds to fully emulsify.Whisk Method:In a medium mixing bowl, combine strawberry jelly, white wine vinegar, dijon mustard, honey and salt. Whisk to combine. While whisking continuously, slowly stream in olive oil. Whisk vigorously until all oil is incorporated and fully emulsified.
• Serve Strawberry Vinaigrette with Cucumber Strawberry Salad (or salad of your choice!), as desired. If separation occurs, whisk, shake or blend before serving. Leftover Strawberry Vinaigrette can be saved in an airtight container in the refrigerator for up to two weeks.

STRAWBERRY CUCUMBER SALAD

Steps:

• Peel cukes. Slice in half lengthwise. If seeded, remove with teaspoon. Cut cukes across into 1/4 inch slices. Place in colander. Sprinkle with salt and toss. Allow to drain about 20 minutes. Rinse with cold water to remove salt. Spread out on paper towels and pat dry.
• Place berries and cukes in bowl and chill.
• Whisk brown sugar, soy, and vinegar together until smooth. Set aside.
• When ready to serve salad, pour sesame oil and dressing over and toss.

CUCUMBER STRAWBERRY SALAD

Steps:

• Mix the lime juice and green pepper.
• Combine the cucumbers and strawberries in a serving bowl.
• Drizzle the lime juice and peppers in the bowl.
• Toss all ingredients to combine.
• Chill before serving.