Strawberry Cucumber Kakdi Salad Recipe – Easy Summer Salad

Last Updated on 2 months by Neha Deshmukh

Strawberry Cucumber Kakdi Salad Recipe – Easy Summer Salad

Hey everyone! If you’re anything like me, summer means wanting fresh, light meals that don’t heat up the kitchen. This Strawberry Cucumber Kakdi Salad is exactly that – a burst of cool, crisp flavors that’s ready in minutes. I first made this when I was craving something different from the usual Indian salads, and it quickly became a family favorite. It’s the perfect side dish, a light lunch, or even a refreshing snack on a hot day. Let’s get into it!

Why You’ll Love This Recipe

This salad is seriously a winner. It’s unbelievably easy to make, requiring minimal cooking (basically none!). The combination of sweet strawberries, crunchy cucumber and kakdi (Armenian cucumber), and the slight tang from the dressing is just divine. Plus, the roasted chickpeas and walnuts add a lovely texture and a bit of protein to keep you feeling satisfied. It’s a vibrant, healthy, and totally delicious way to enjoy the summer bounty.

Ingredients

Here’s what you’ll need to whip up this delightful salad:

• 1 cup Cucumber
• 1 cup Armenian cucumber (Kakdi)
• ¼ cup Strawberry
• 1 cup Iceberg Lettuce
• ½ cup Roasted Chickpeas
• ¼ cup Walnuts
• 1 tablespoon Olive oil
• 1 tablespoon Rice vinegar
• ¼ teaspoon Salt
• 1 teaspoon Dijon Mustard

Ingredient Notes

Let’s talk ingredients! A few little tips to make this salad even better:

Armenian Cucumber/Kakdi – Regional Variation & Benefits

Kakdi, or Armenian cucumber, is a long, thin cucumber popular in Indian cuisine. It’s milder and sweeter than regular cucumbers, and has thinner skin, so you don’t even need to peel it! If you can’t find kakdi, regular English cucumber works just fine, but you might want to peel it if the skin is thick.

Roasted Chickpeas – Homemade vs Store-Bought

I love using roasted chickpeas for the crunch, but feel free to use store-bought if you’re short on time. However, homemade are SO much better! They’re easy to make – just toss chickpeas with a little olive oil and spices (paprika, cumin, and garlic powder are my go-to) and roast at 200°C (400°F) for about 20-25 minutes until crispy.

Walnut Options

Walnuts add a lovely richness, but pecans or even almonds would be delicious substitutes. If you have a nut allergy, you can skip the nuts altogether or use toasted sunflower seeds for a similar crunch.

Step-By-Step Instructions

Alright, let’s make some salad!

1. First, let’s prep the veggies. Chop the cucumbers, Armenian cucumber (kakdi), strawberries, and lettuce into uniform bite-sized pieces. This makes it easier to eat and ensures every bite has a little bit of everything.
2. Now for the dressing. In a small bowl, whisk together the olive oil, rice vinegar, salt, and Dijon mustard until everything is nicely emulsified. Alternatively, you can just pop everything into a mason jar and give it a good shake!
3. Finally, combine the chopped veggies, roasted chickpeas, and walnuts in a large bowl. Drizzle the dressing over everything and toss gently to coat evenly. Don’t overmix, or the lettuce will get soggy.

And that’s it! Seriously, how easy was that?

Expert Tips

• Chill your veggies: For an extra refreshing salad, chill the cucumbers and strawberries for about 30 minutes before chopping.
• Don’t dress it too early: Add the dressing just before serving to prevent the salad from getting soggy.
• Taste and adjust: Feel free to adjust the amount of salt and vinegar to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Confirmation: This salad is also naturally gluten-free.
• Spice Level – Adding a Pinch of Chili Flakes: My friend Priya loves adding a tiny pinch of chili flakes to the dressing for a little kick. It’s delicious!
• Summer Picnic Adaptation: Pack the dressing separately and toss with the salad just before serving to keep everything crisp and fresh for your picnic.

Serving Suggestions

This salad is fantastic on its own as a light lunch. It also pairs beautifully with grilled chicken, fish, or paneer tikka. I often serve it alongside a spicy Indian curry to balance out the flavors.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 24 hours, but it’s best enjoyed fresh. The salad will get a little soggy as it sits, so the texture won’t be quite as good the next day.

FAQs

Let’s answer some common questions:

• Is this salad best served immediately? Yes, absolutely! It’s at its best when the veggies are crisp and the dressing is fresh.
• Can I use other types of lettuce? Definitely! Romaine lettuce or butter lettuce would also work well.
• What’s the best way to roast chickpeas at home? Toss 1 can (400g/14oz) drained and rinsed chickpeas with 1 tbsp olive oil, ½ tsp paprika, ½ tsp cumin, and ¼ tsp garlic powder. Roast at 200°C (400°F) for 20-25 minutes, shaking halfway through.
• Can I substitute the walnuts with another nut? Yes, pecans, almonds, or even sunflower seeds are great alternatives.
• How long will this salad keep in the refrigerator? Up to 24 hours, but it’s best enjoyed fresh for optimal texture.

Enjoy this vibrant and refreshing Strawberry Cucumber Kakdi Salad! I hope it becomes a summer staple in your kitchen too. Let me know what you think in the comments below!