Cucumber salad

Cameroonian Cucumber Salad Recipe with Halibut and Celery

Region / culture: Cameroon | Preparation time: 20 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Cucumber salad is a refreshing and light dish that is perfect for a hot summer day. This salad is made with fresh cucumbers, sour cream, lemon juice, and a few other simple ingredients. It is a great side dish to accompany grilled meats or as a light lunch option.

History

Cucumber salad has been a popular dish in many cultures for centuries. Cucumbers are believed to have originated in India and have been cultivated for thousands of years. The combination of cucumbers with sour cream and other ingredients likely originated in Eastern Europe, where dairy products are commonly used in cooking.

Ingredients

4 medium cucumbers, peeled and cut into strips
2 cups cold flaked fish (halibut, bass, etc.)
0.5 cup celery, cut into 0.5 inch pieces
0.5 cup sour cream
4 tbsp lemon juice
2 tbsp sugar
0.5 tsp salt

How to prepare

Cut each cucumber strip in half lengthwise. Use a grapefruit knife to remove the soft centers. Chop the centers and set them aside.
Cut a strip from the bottom of each cucumber half so that it can rest firmly on the plate.
Place the greens in a 2 qt (1.89 liter) bowl.
Blend the sour cream, lemon juice, sugar, and salt together. Stir well until the mixture has a creamy consistency.
Place the cucumber boats on serving plates. Fill them with the green mixture.
Add the seasoning to bind the salad together.

Variations

Add diced tomatoes or red onions for extra flavor and color.
Use Greek yogurt instead of sour cream for a healthier alternative.
Sprinkle chopped fresh herbs such as dill or parsley on top for added freshness.

Cooking Tips & Tricks

Be sure to peel the cucumbers before cutting them into strips for a more visually appealing salad.

- Using a grapefruit knife to remove the soft centers of the cucumbers will make it easier to fill them with the salad mixture.

- Adjust the amount of sugar and lemon juice to suit your taste preferences.

- Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

Serving Suggestions

Cucumber salad can be served as a side dish with grilled chicken or fish. It can also be enjoyed on its own as a light and refreshing lunch option.

Cooking Techniques

Be sure to chill the salad in the refrigerator before serving to allow the flavors to meld together.

- Use a grapefruit knife to easily remove the soft centers of the cucumbers.

Ingredient Substitutions

You can use Greek yogurt instead of sour cream for a healthier alternative.

- Feel free to add other vegetables such as tomatoes or red onions for extra flavor and texture.

Make Ahead Tips

You can prepare the cucumber boats and the salad mixture ahead of time and assemble them just before serving.

Presentation Ideas

Serve the cucumber salad in the cucumber boats for a visually appealing presentation. - Garnish with a sprinkle of paprika or chopped fresh herbs for added color and flavor.

Pairing Recommendations

Cucumber salad pairs well with grilled meats such as chicken or fish.

- Serve with a side of crusty bread or pita for a complete meal.

Storage and Reheating Instructions

Store any leftover cucumber salad in an airtight container in the refrigerator for up to 2 days.

- Do not freeze as the texture of the cucumbers may become mushy.

Nutrition Information

Calories per serving

- 150 calories per serving

Carbohydrates

- Total Carbohydrates: 12g

- Dietary Fiber: 2g

- Sugars: 8g

Fats

- Total Fat: 6g

- Saturated Fat: 3g

- Trans Fat: 0g

Proteins

- Protein: 3g

Vitamins and minerals

Vitamin C: 15% DV

- Vitamin K: 10% DV

- Calcium: 6% DV

- Iron: 4% DV

Alergens

Dairy

Summary

Cucumber salad is a low-calorie dish that is rich in vitamin C and fiber. It is a healthy and refreshing option for a light meal or side dish.

Summary

Cucumber salad is a light and refreshing dish that is perfect for a hot summer day. This salad is made with fresh cucumbers, sour cream, lemon juice, and a few other simple ingredients. It is a healthy and delicious option for a light meal or side dish.

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was a hot summer day, just like today, and I was visiting my dear friend Margaret. We were sitting in her kitchen, sipping on some lemonade and chatting about our latest culinary adventures.

Margaret had just come back from a trip to Greece, and she couldn't stop raving about the delicious food she had tried there. She mentioned a cucumber salad she had at a little taverna by the beach that was unlike anything she had ever tasted before. "I wish I knew how to make it," she sighed.

I could see the excitement in her eyes as she spoke about the salad, and I knew I had to find a way to recreate it for her. So, I asked her to describe it to me in as much detail as possible. She told me it was made with fresh cucumbers, juicy tomatoes, tangy feta cheese, and a simple vinaigrette dressing. It sounded simple enough, but I knew there had to be some secret ingredient that made it truly special.

That night, I couldn't stop thinking about the cucumber salad. I tossed and turned in bed, trying to figure out how to make it just right. And then, at the crack of dawn, I had a sudden moment of inspiration. I remembered a recipe I had come across years ago, a family heirloom from my great-grandmother. It was a recipe for a similar cucumber salad that had been passed down through generations.

I rushed to my kitchen, eager to put my theory to the test. I sliced up some cucumbers and tomatoes, crumbled some feta cheese, and whisked together a simple vinaigrette dressing. And when I took my first bite of the salad, I knew I had struck gold. It was exactly like the one Margaret had described to me, with just the right balance of flavors and textures.

I couldn't wait to share my discovery with Margaret. So, the next day, I invited her over for lunch and served her the cucumber salad. Her eyes lit up with joy as she took her first bite, and she declared it even better than the one she had tried in Greece. From that moment on, the cucumber salad became a staple in our summer meals, a dish that always brought back memories of that special day.

As the years went by, I continued to tweak and perfect the recipe, adding a pinch of this and a dash of that to make it truly my own. And every time I made it, I couldn't help but think of Margaret and our shared love for good food. She was my inspiration, my muse, and the reason why I never stopped experimenting in the kitchen.

Now, whenever I make the cucumber salad, I can't help but smile as I remember that fateful day when I stumbled upon the recipe that would become a family favorite. It's a dish that has brought me closer to my loved ones, sparked countless conversations, and filled our home with the delicious aroma of fresh ingredients.

So, if you ever find yourself craving a taste of summer, just whip up a batch of this cucumber salad and let the flavors transport you to a sun-soaked beach in Greece. It may just become a special memory for you, too.