Cucumber Boat Salad - By Chef Avijit Ray

Cucumber is a very popular fruit especially during summer season. It belongs to the gourd family named Cucurbitaceae. It is usually 5-7 inches long and varies in diameter from 1-2 inches. Rich in water content, it is mostly eaten raw or as salad during summer season to keep us hydrated. It can be used in various ways for preparing different dishes. Here I am sharing my favourite and a very simple and attractive healthy salad recipe which any one can try at any place to beat the rising heat in the summer.

Serves : 4

Ingredients:

- Cucumber (5-6 inch long and thick diameter) - 2 pcs.

- Onion (small dice) - 2 tbsp.

- Tomato (deseeded - small dice) - 2 tbsp.

- Coriander Leaves (chopped) - 1 tbsp.

- Yoghurt - 2 tbsp.

- Honey - 1 tbsp.

- Bell Pepper (3 colors – small dice) - 2 tbsp.

- Bell Pepper (red for decoration) - ½ No.

- Seasoning - To taste

- Red Chilli Powder/Chili flakes (Optional) - 1 tbsp.

- Wooden Skewer/Toothpick - 4 Nos.

- Chives/Spring Onion (1-inch long, for garnish) - 4 Nos.

- Lettuce/Red Cabbage (Chiffonade for garnish) - 100 gms.

Method:

1. Wash all the vegetables properly and pat them dry with a kitchen towel.

2. Peel and deseed the tomato and one cucumber. Cut them into small dices and collect them in a mixing bowl.

3. Dice the onion and bell peppers (keep half red color aside). Add them to the bowl along with chopped coriander leaves. Cover and chill.

4. In another bowl, mix yogurt, honey, half of the seasoning, red chili powder/flakes (if using), and mix properly to make the dressing. Cover and chill.

5. Take the second cucumber and cut it in half lengthwise. Then cut each half from the center.

6. Make the base flat by peeling a little skin at the base so that they stand straight.

7. Carefully cut thin slices from the center of the cucumber to the edge to make a sail. Lock it with the head of the cucumber using a skewer/toothpick along with a 1 cm cut triangle of red bell pepper.

8. Make a pocket by clearing the seeds of the boat, taking care not to scrape out the edge of the cut side.

9. Take out the dressing and the vegetable mixture and toss them nicely. Check seasoning and fill the boats.

10. On a plate, arrange the chiffonade of lettuce/red cabbage. Place the cucumber boats with the sails nicely shaped and place a chive/spring onion on top. Serve chilled.