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Tomato Cucumber And Pineapple Salad

Natural.Foodie's picture
Ingredients
  Cucumbers 3 Medium, peeled, seeded and cut into 1/2-inch cubes
  Salt 3 1⁄2 Teaspoon
  Pineapple 1 Large
  Tomatoes 3 Large, seeded and cut into 1/2-inch pieces
  Mint 1⁄2 Cup (8 tbs), finely chopped
  Sugar 1 1⁄2 Teaspoon
  White wine vinegar 2 Tablespoon
  Fresh lemon juice 2 Tablespoon
  Olive oil 1 Tablespoon
  Chives/Scallion greens 3 Tablespoon, thinly sliced
  Mint sprigs 3 (for garnish)
Directions

GETTING READY
1) In a colander, place the cucumbers and season with 1 tablespoon salt.
2) Toss well and place the colander over a bowl to drain for about 30 minutes.
3) Rinse the cucumber, drain and pat dry with paper towels.
4) Quarter the pineapple along the length, through the leafy part. Trim off the core and discard. Cut out the pineapple, by leaving 1/2 inch in the shells; set the shells aside.
5) Slice the pineapple into 1/2-inch cubes, over a bowl to collect 3 tablespoons juice.

MAKING
6) In a large bowl, place cucumbers, pineapple cubes and tomatoes.
7) In a small bowl, add mint and combine with the remaining 1/2 teaspoon salt and the sugar.
8) Gradually whisk in vinegar, lemon juice and reserved pineapple juice.
9) Add oil to whisk and stir in chives.
10) Drizzle the vinaigrette over the salad, cover and marinate in the refrigerator for at least an hour.

SERVING
11) In 4 reserved pineapple shells, mound the salad and garnish with the mint sprigs. Serve chilled.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Pineapple
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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