Strawberries and cream...and cardamom. The cooling spice and cucumbers give berries an element of intrigue.
Recipe information
Yield
4 Servings
Ingredients
Preparation
Step 1
Toss 4 cups quartered hulled strawberries (from 1 pound whole), 3 sliced Persian cucumbers, 1 teaspoon sugar, 1/2 teaspoon ground cardamom, and a pinch of salt in a medium bowl and let sit 10 minutes to allow sugar to dissolve and flavors to meld.
Step 2
Meanwhile, mix 1/2 cup crème fraîche, 2 teaspoons sugar, 1 teaspoon fresh lemon juice, and a pinch of salt in a small bowl; set lemon cream aside.
Step 3
Pulse 1/4 cup unsalted, roasted pistachios, a pinch of cayenne pepper, 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).
Step 4
Divide fruit salad among plates and spoon some of the reserved lemon cream over; sprinkle with ground seasoned pistachios.
Do Ahead
Step 5
Lemon cream can be made 8 hours ahead. Cover and chill.
Recipe notes
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