| Prep: 15 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 200 | 15g | 2g | 20g |
| sugars | fibre | protein | salt |
| 10g | 3g | 2g | 0.15g |
Upon first glance at the vibrancy of the Cucumis prophetarums Salad with Lemon Vinaigrette, memories of the open Montana landscapes are evoked in me. Its lively color palette mimics the kaleidoscope of hues found on a summer day in Big Sky Country, and its freshness is reminiscent of the dew-kissed mornings on the ranch.
The Flavor Fusion
Just as the upbringing summoned a compelling fusion of rancher’s favorites and Native American traditions in my cooking, this recipe amalgamates the unique characteristics of ingredients found across the globe. The Cucumis prophetarums, often known as the African wild cucumber, provides a refreshing touch, with its zing adding a dynamism to this salad that stands out even in the realm of vegetable-based recipes. Alongside, the mixed berries add a sweet and tart balance, while the mint leaves lend a medley of coolness in every bite.
An Ode to Well-Being
This salad is not just a treat to the palate, but also a boon to health. With ingredients like the antioxidant-rich berries (WebMD) and the heart-friendly olive oil (Healthline), the Cucumis prophetarums Salad with Lemon Vinaigrette is all about celebrating and nurturing well-being through food.
Texture-wise, it’s akin to a traditional cucumber salad, but with an exotic twist. The lemon vinaigrette brings a tangy note to the symphony of flavors that this salad elicits. It’s a perfect companion for grilled meats, akin to my signature bison burgers or venison steaks, offering a refreshing counterpart to the richness of such mains.
The Lemon Honey Love affair
What I love the most about the Cucumis prophetarums Salad with Lemon Vinaigrette is the balance it strikes. The dressing, with lemon juice, zest and honey, is a testament to the harmony of tangy and sweet. A pinch of salt and black pepper elevate those flavors to display how something simple can be simply extraordinary. It’s much like how, despite its grandeur, the endless Montana sky can be summed up in its simplicity—the blue vastness, a golden sun, the cloud’s shapes—you appreciate the whole, yet each element distinctly shines.
What You’ll Need
- 6 cups of Cucumis prophetarums (African wild cucumber)
- 1 cup of mixed berries (blueberries, raspberries, strawberries)
- 1/2 cup of chopped mint leaves
- 1/4 cup of honey
- 1/2 cup of lemon juice
- 1 tablespoon of lemon zest
- 1/2 cup of olive oil
- Salt to taste
- Black pepper to taste
Method
Step One
Start by cleaning the Cucumis prophetarums. Cut them into slices or your preferred bite size pieces and place them in a large salad bowl.
Step Two
Next, add the mixed berries to the bowl with the Cucumis prophetarums. Make sure to wash the berries well before mixing them in.
Step Three
Then, chop the mint leaves finely and add them to the salad bowl. These will give a fresh and aromatic flavor to the salad.
Step Four
At this point, it’s time to prepare the lemon vinaigrette. In a smaller bowl, combine the honey, lemon juice, and lemon zest. Stir well until everything is well combined.
Step Five
Slowly pour the olive oil into the honey and lemon mixture while continuously stirring. This will help to blend the oil into the vinaigrette and create a smooth texture.
Step Six
Add salt and black pepper to the vinaigrette according to your taste. Mix well to ensure the salt and pepper are evenly distributed in the vinaigrette.
Step Seven
Finally, pour the prepared lemon vinaigrette over the Cucumis prophetarum, mixed berries, and mint leaves in the salad bowl. Toss gently to ensure everything is well coated in the vinaigrette.
Step Eight
Let the salad sit for a few minutes to allow the flavors to meld together, and then serve it chilled. Enjoy!
