Strawberry-Cucumber Salad with Lemon Cream

By LRay

Bon Appetit, August 2015, page 34,

Strawberries and cream…and cardamom. The cooling spice and cucumbers give berries an element of intrigue.

Ingredients

• 1 pound strawberries, hulled, quartered
• 3 Persian cucumbers, sliced
• 1/2 teaspoon ground cardamom
• Kosher salt
• 3 teaspoons sugar, divided
• 1/2 cup crème fraîche
• 1 teaspoon fresh lemon juice
• 1/4 cup unsalted, roasted pistachios
• Pinch of cayenne pepper

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Toss strawberries, cucumbers, cardamom, a pinch of salt, and 1 tsp. sugar in a medium bowl and let sit 10 minutes to allow sugar to dissolve and flavors to meld.

Meanwhile, mix crème fraîche, lemon juice, remaining 2 tsp. sugar, and a pinch of salt in a small bowl; set lemon cream aside.

Pulse pistachios, cayenne, 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 reserved lemon cream over; sprinkle with ground seasoned pistachios.

Do Ahead: Lemon cream can be made 8 hours ahead. Cover and chill.