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Cucumber salad carpaccio from Alain Passard

Alain Passard's Cucumber Carpaccio Salad

An incredibly refreshing kiwi, basil and cucumber salad from one of the best chefs in Paris. It's delicious, easy to make and perfect for summer.
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2 people
Calories: 161kcal
Cost: $4/ 3€

Equipment

  • Mandoline
  • microplane

Ingredients

  • 20 slices cucumber
  • 20 slices kiwi, gold
  • 10 slices white onion
  • ¼ pc lemon
  • 2 tbsp olive oil extra virgin
  • 10 leaves basil
  • Maldon salt
  • black pepper

Instructions

  • Slice the onions thinly using a mandoline.
    Slicing the onions on a mandoline very thin.
  • Soak the onions in cold water for about 5 minutes.
    Soaking the onions in cold water.
  • Clean the cutting board, and slice the cucumber and kiwi into thin slices.
    Slicing the cucumber and kiwi with the mandoline.
  • To serve, layer the kiwi and cucumber on the plate by overlapping each piece. Drizzle evenly with olive oil and season with a little Maldon salt and black pepper.
    Zest the lemon and squeeze a few drops of lemon juice over the plate.
    Drain the onions on paper towel and spread them around the plate with the fresh basil leaves.
    Enjoy right away.
    The finished cucumber kiwi basil salad on a plate.

Nutrition

Calories: 161kcal | Carbohydrates: 8g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 5mg | Potassium: 205mg | Fiber: 2g | Sugar: 4g | Vitamin A: 184IU | Vitamin C: 8mg | Calcium: 31mg | Iron: 1mg
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