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Ingredients
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Cucumber Salad
Pine Nut Puree
Green Almond Kosho
Method
Cucumber Salad Preparation
- 1
Prepare the Cucumbers
Wash the market cucumbers thoroughly under cold water. Cut off the ends and slice them thinly into rounds or half-moons, depending on your preference.
- 2
Salt the Cucumbers
In a bowl, combine the sliced cucumbers with 1 teaspoon of salt. Let them sit for about 15 minutes to draw out excess moisture.
- 3
Add Fresh Basil
Tear the fresh basil leaves into smaller pieces and add them to the salted cucumbers. Toss gently to combine.
Pine Nut Puree Preparation
- 4
- 5
Blend the Ingredients
In a food processor, combine the toasted pine nuts, garlic clove, olive oil, lemon juice, salt, and water. Blend until smooth and creamy, scraping down the sides as needed.
- 6
Adjust Consistency
If the puree is too thick, add a little more water or olive oil until you reach the desired consistency.
Green Almond Kosho Preparation
- 7
Prepare the Green Almonds
Blanch the green almonds in boiling water for 2 minutes, then transfer them immediately to an ice bath. Once cool, peel off the skins.
- 8
Blend the Kosho
In a food processor, combine the peeled green almonds, green chili, salt, and lemon zest. Blend until a coarse paste forms, adding a little water if needed.
