Strawberry-Cucumber Salad with Lemon Cream
A refreshing summer salad combining sweet strawberries and crisp cucumbers, topped with a tangy lemon-infused crème fraîche and spiced ground pistachios. The cardamom adds an exotic touch to this elegant dish.
Ingredients
- •4 cups quartered hulled strawberries (from 1 pound whole)
- •3 whole sliced Persian cucumbers
- •1 teaspoon sugar
- •½ teaspoon ground cardamom
- •⅛ teaspoon salt
- •½ cup crème fraîche
- •2 teaspoons sugar
- •1 teaspoon fresh lemon juice
- •⅛ teaspoon salt
- •¼ cup unsalted, roasted pistachios
- •⅛ teaspoon cayenne pepper
- •⅛ teaspoon salt
Cooking Instructions
- 1.
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.
10 min
- 2.
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.
5 min
- 3.
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).
3 min
- 4.
Divide fruit salad among plates and spoon some of the reserved lemon cream over; sprinkle with ground seasoned pistachios.
5 min
- 5.
Lemon cream can be made 8 hours ahead. Cover and chill.
