The first thing you notice is the creamy coolness of the dressing against the crisp crunch of the cucumber. It’s a quiet weekend salad, the kind you make without rushing, letting the ingredients settle in the fridge.
Ingredients :
- Cucumber — It provides the main crunch and that almost juicy freshness that lightens the dressing. Choose a firm one with smooth skin, and let it drain with a pinch of salt for a few minutes if it’s very watery.
- Turkey cubes — They bring a hearty element and a tender texture that contrasts with the cucumber. Use not-too-salty turkey, or substitute with cold chicken breast cut into small cubes.
- Corn — It adds a round sweetness and a little burst of sugar under the tooth. Drain it very thoroughly, as the canning water can quickly dilute a creamy dressing.
- Thick crème fraîche — This is what gives the smooth binder and coats the ingredients without crushing them. A thick cream holds up better in the fridge, but cottage cheese works if you want a lighter, slightly tangier salad.
