Go Back

Lemon Cucumber Salad with Coffee Caramel Pudding

moka coffee pot
A tangy and refreshing lemon cucumber salad paired with a smooth and decadent coffee caramel pudding. It’s guilt and glory.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 340 kcal

Ingredients
  

For the Lemon Cucumber Salad:

  • 2 cucumbers thinly sliced
  • 1 lemon juiced
  • 1/4 cup olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh mint chopped

For the Coffee Caramel Pudding:

  • 1 cup heavy cream
  • 1 cup whole milk
  • 1/2 cup sugar
  • 2 tbsp instant coffee granules
  • 3 large egg yolks
  • 1 tsp vanilla extract
  • 2 tbsp cornstarch

Instructions
 

  • Slice cucumbers thinly, place in a bowl.
  • Whisk lemon juice, olive oil, salt, and pepper together.
  • Pour the dressing over cucumbers and mix.
  • Garnish with chopped mint and chill.
  • For the pudding, heat cream, milk, and sugar in a saucepan.
  • Dissolve the coffee granules into the hot mixture.
  • In a separate bowl, whisk egg yolks and cornstarch.
  • Slowly pour the hot cream mixture into the egg mixture, whisking constantly.
  • Return the mixture to the saucepan and cook over medium heat until thickened.
  • Stir in vanilla, then pour into dessert glasses and chill.
  • Serve the chilled salad alongside the creamy pudding.

Notes

Nutritional Values (Per Serving)

Calories: 340
Total Fat: 22g
Saturated Fat: 13g
Carbohydrates: 34g
Fiber: 2g
Protein: 5g

Vitamins and Minerals (Per Serving)

  • Vitamin A: 8%
  • Iron: 6%
  • Calcium: 8%
  • Vitamin C: 25%
  • Magnesium: 4%

Additional Notes/Tips

  • Add more lemon zest to the salad for extra zing.
  • Don’t skip the chilling process for the pudding. It’s what makes it indulgent.
  • Consider a little espresso drizzle on top of the pudding for an extra kick.