This is a simple yet quite interesting recipe. Crunchy cucumber nicely combines with lime, and grapefruit but it is the addition of paracress and paracress flowers that will give you an incredibly unique gustatory sensation.
Paracress (Acmella oleracea) is a plant native to South America but also thriving across Asia. Known as spilanthes, jambú, toothache plant, Szechuan buttons, buzz buttons, or electric daisy. This adaptogenic herb is used as a medicine and in cooking. It can be eaten raw or cooked. The flowers are edible and will give you a tingling sensation on your tongue. Dehydrated flowers can be used as spice. Fresh or dehydrated leaves and flowers can be used to make an herbal infusion or a tincture.
I am growing my own paracress and am aware that you may not be able to get the herb in any store, but if you ever have a chance to grow your own, give it a try. The herb is rather easy to grow.
In this recipe I am using Asian cucumbers, limes and white grapefruit. I like the bitterness of white grapefruit but if this is too much for you, use the ruby one or a pomelo. Paracress can be replaced with watercress, baby arugula or any other bitter herb of your choice. I did not use any onions in this recipe but you may want to add some thinly sliced shallots.
To make the dressing I used high polypheol virgin olive oil, cold pressed perilla oil and cold pressed sesame oil.
Ingredients:
for the salad
- 2 small Asian cucumbers per person
- 1 tsp Celtic sea salt
- supremes of 1-2 white grapefruits
- supremes of 1-2 limes
- 1 small red chili pepper, thinly sliced
- 1/4 cup parakress leaves
- 5-6 paracress buzz buttons per person or as many as you want
for the dressing
- 4 Tbsp freshly pressed grapefruit juice
- freshly pressed juice of 1/2 lime
- 1 Tbsp raw apple cider vinegar
- 1/4 cup cold pressed oil of your choice
- 1/2 tsp nama shoyu or tamari, optional
- freshly ground black pepper, to taste
- Celtic sea salt, as needed
Method:
- Wash and pat dry the cucumbers. Cut off both ends on each. Using a rolling pin or a heavy kitchen knife, smash the cucumbers till they break apart.
- Using a sharp knife cut each broken piece on a bias into manageable chunks (about 1.5-2 inches long). You may want to remove the seed core.
- In a bowl mix the cucumber chunks with salt. Transfer the salted cucumbers into a colander and place it over a bowl. Allow the cucumbers to drain for 15-20 minutes. This step is necessary if you want a really crunchy cucumber salad.
- While the cucumbers are draining, make the dressing whisking all the dressing ingredients into a velvety vinaigrette.
- Toss the drained cucumber chunks into a bowl. Pat them dry, if necessary. Add thinly sliced chili peppers and half of the dressing, and mix well. Add the citrus supremes, paracress leaves and flowers and mix gently.
- Serve the salad in individual salad bowl. Add extra flowers and fresh paracress leaves for garnish and enjoy it in good company!
This salad is quite amazing. But be warned if you are eating paracress buzz buttons for the first time. Depending on how many flowers you eat, the tingling sensation on your tongue may last for 15 to 20 minutes.
Paracress is often used to treat toothache, hence the name. The plant has anti-inflammatory, analgesic properties and is often used to treat inflammatory conditions and pain, as well as the digestive tract issues, including indigestion. The paracress herb is contraindicated for pregnant or lactating women.
In radiant health, passionately raw - Dominique
Learn how to supreme an orange or any citrus fruit for that matter: How to Supreme an Orange
Dominique Allmon©2025
*Information in this article is meant for educational purposes only. It is not meant to diagnose, treat or cure a disease.