Strawberry Cucumber Salad With Lemon Cream Recipes

STRAWBERRY CUCUMBER SALAD WITH CREAMY LEMON DRESSING

Steps:

• Prepare all components of this salad in advance, and assemble just before serving or the cucumbers will become watery.Toss quartered strawberries with maple syrup, cardamom and salt. Slice cucumbers.Toast almonds in a skillet over medium heat with 1/2 tsp oil, just until they begin to brown. Remove from heat, toss with cayenne and salt. Cool.
• Combine Greek yogurt, maple syrup and lemon zest. Thin with a little cream or milk if too thick.
• Arrange sliced cucumbers on a serving platter. Sprinkle very lightly with salt. Top with strawberries and toasted almonds and drizzle with Creamy Lemon Dressing.

STRAWBERRY-CUCUMBER SALAD WITH LEMON CREAM

Steps:

• Toss 4 cups quartered hulled strawberries (from 1 pound whole), 3 sliced Persian cucumbers, 1 teaspoon sugar, 1/2 teaspoon ground cardamom, and a pinch of salt in a medium bowl and let sit 10 minutes to allow sugar to dissolve and flavors to meld.
• Meanwhile, mix 1/2 cup crème fraîche, 2 teaspoons sugar, 1 teaspoon fresh lemon juice, and a pinch of salt in a small bowl; set lemon cream aside.
• Pulse 1/4 cup unsalted, roasted pistachios, a pinch of cayenne pepper, and a pinch of salt in a food processor until nuts are just finely ground (do not overprocess or you'll end up with nut butter).
• Divide fruit salad among plates and spoon some of the reserved lemon cream over; sprinkle with ground seasoned pistachios.
• Do Ahead
• Lemon cream can be made 8 hours ahead. Cover and chill.

LEMON-BASIL STRAWBERRY SALAD

Steps:

• Combine strawberries, sugar, and salt in a bowl. Set aside for 10 minutes.
• Combine basil, balsamic, and lemon juice in another bowl. Pour over strawberries and toss to coat. Serve.

STRAWBERRY CUCUMBER SALAD WITH LEMON CREAM

Steps:

• Mix cucumbers, strawberries, cardamom, a pinch of salt, and 1 tsp. sugar in a medium bowl and let sit for at least 20 minutes. Can leave longer in the fridge to marinate.
• Mix lemon juice, crème fraiche (or sour cream), 2 tsp. sugar, and a pinch of salt in a small bowl.
• Add pistachios, cayenne, and a pinch of salt in a food processor and pulse until nuts are finely, but not overly, ground. If you don't have a food processor, you can add these ingredients into a large ziplock bag and use a roller pin to crush them together.
• Drizzle the lemon sauce over the salad and finish with the pistachio garnish.

STRAWBERRY SOUP WITH STRAWBERRY CUCUMBER SALAD

Steps:

• Mix the strawberries and sugar together in a metal bowl covered with plastic wrap and place over a bain marie making sure the bowl doesn't touch the water. Cook over low heat for 1 hour and 15 minutes, at which point the berries will be floating in liquid.
• To obtain the juice, drain the berries over a bowl for 2 hours. Some solids will have passed through the strainer and settled in the bowl. Chill the juice until ready to serve. Save the berries for flavoring ice cream.
• Dice the peeled cucumber and strawberries very finely, like a brunoise, then toss together carefully with the lemon juice and sugar. In the center of each soup bowl, place a pile of the diced strawberry mixture. Pour the garnet colored strawberry soup around it.

STRAWBERRY CREAM SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, beat egg whites until foamy. Add cream of tartar and sugar and beat on medium speed until stiff. Fold in cracker pieces, walnuts and vanilla. Spread into the bottom of a 9x13 inch pan. Bake in preheated of for 25 minutes, remove from oven and set aside to cool.
• In a medium bowl, mix together the cream cheese and 1/2 cup sugar. Fold in whipped topping and spread atop cooled crust.
• In a medium bowl, whisk the boiling water into the gelatin to dissolve. Mix in strawberries and let stand for 15 minutes. Pour over the cream cheese layer, cover and chill until serving.

STRAWBERRY, CUCUMBER & HONEYDEW SALAD

Steps:

• In a large bowl, combine strawberries, cucumber and honeydew. Chill until serving., In a small bowl, whisk the remaining ingredients. Just before serving, drizzle over strawberry mixture; toss gently to coat.

STRAWBERRY DONUT MINI MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 mini muffin pans.
• Mix together flour, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl until combined. Add buttermilk, melted butter, egg, and vanilla extract; mix until only just combined. Fold in strawberries. Divide batter between the mini muffin pans, filling each cup 3/4 full.
• Place muffin pans into the preheated oven and bake until tops of muffins spring back lightly when touched, 12 to 14 minutes. Allow muffins to cool in the pans for 5 minutes, before removing to a wire rack.
• While muffins are baking, place 1/4 cup butter into a shallow microwave-safe bowl and microwave until melted, about 30 seconds. Place 1/2 cup sugar in a separate shallow bowl.
• When mini muffins are cool enough to handle, dip the tops into the melted butter and then into the sugar to coat. Serve warm, or allow to cool completely before serving.