Asian cucumber salad with pumpkin seed oil

A fresh and crunchy salad showcasing the sweetness and fruity notes of our first cold-pressed pumpkin seed oil, accompanied by mini-cucumbers grown locally by Serres Toundra of St-Félicien.

Ingredients (2 to 3 servings)

Salad

• 6 to 8 Toundra mini-cucumbers, thinly sliced

• 1 tsp coarse salt

Vinaigrette

• 2 tbsp of Tournevent pumpkin seed oil

• 1 ½ tbsp soy sauce

• 1 to 2 garlic cloves, finely minced

• Pepper, to taste

Garnish (optional but recommended)

• 2 tbsp Tournevent hemp or pumpkin seeds

• 2 green onions or 1 shallot, sliced

• A few leaves of fresh herbs (parsley, cilantro, or dill)

Preparation

1. Prepare the cucumbers

Thinly slice the mini-cucumbers using a mandoline or a sharp knife.

2. Draw out the water from the cucumbers

Place the slices in a colander or bowl, then sprinkle with coarse salt. Toss lightly and let rest for 10 minutes.
Rinse with cold water to remove excess salt, then pat dry thoroughly using a clean cloth or paper towel.
Transfer to a large bowl.

3. Prepare the vinaigrette

In a small bowl, combine the pumpkin seed oil, soy sauce, minced garlic, and a little pepper.
Whisk well to slightly emulsify.

4. Assemble the salad

Pour the vinaigrette over the cucumbers and mix well.
Add the garnish: seeds, green onions, and fresh herbs.

5. Let marinate

Let rest in the refrigerator for 10 to 15 minutes before serving to allow the flavors to fully develop.

Tip

Why "draw the water out" of cucumbers?
This technique involves salting them to help them shed some of their water (since cucumbers are about 95% water). This helps reduce bitterness, improve the texture (making them crunchier), and prevents the salad from becoming too watery.

💡 Gourmet tip: add a light drizzle of pumpkin seed oil just before serving to further enhance the aromas.