My friend Stacy gave me a little box with these little things that looked like cucumbers or watermelons, but they are Mexican sour gherkin cucumbers. As you bite into these cucumbers you find out very fast that they taste like English cucumbers with a hint of tangy lemon flavor. Mexican cucumbers, which are also known as cucamelons, have a savory taste and they are firm with a crunchy exterior. So, I had this box in my hands and kept thinking what could we make with them. We decided to make a cucumber salad, with red bell peppers, fresh cara cara orange slices, shallots and the most delicious pan seared scallops that Marilyn sears to perfection. I know that a lot of people get discouraged to pan sear anything, but don’t. Here is our first post that explains how to pan sear scallops. This salad is one of our lightest and most flavorful salads that we have ever made for the blog!!! It says summer all over it!! I can see my self eating this salad for awhile until I can’t stand it anymore. Tell me who hasn’t done this?!
I read this article from David Lebovitz about an ice cream place in New York that I can’t wait to try!! Have you been to Ice & Vice?
- 1 Cucumber, sliced and julliened
- 1 Cara Cara orange, cut into segments
- ½ of a red bell pepper, sliced thin
- ½ shallot, minced
- Mint leaves (garnish)
- 10 Mexican sour Gherkin Cucumber
- THAI ORANGE SALAD DRESSING
- ¼ cup orange juice
- 3 T. rice wine vinegar
- 3 tsp. fish sauce
- 2 T. mirin wine
- 4 tsp. honey
- salt and pepper
- Combine all ingredients in a large bowl. Set aside until ready to cook the scallops.
- Mix all ingredients until combined. When scallops are ready, drizzle dressing over the salad. Place seared scallops on top.
Beijos e Tchau!
Ludmilla and Marilyn Chudda