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Pineapple And Cucumber Salad

SaludNapa's picture
The flesh and juice of pineapples are used in cuisines around the world. In many tropical countries, pineapple is prepared, and sold on roadsides as a snack. They are sold whole, or in halves with a stick inserted. Whole, cored slices with a cherry in the middle are a common garnish on hams in the West. Chunks of pineapple are not only used in desserts such as fruit salad, but also as a main ingredient in savory dishes, such in hamburgers, and as a pizza topping. Crushed pineapple is used in yogurt, jam, sweets, and ice cream. The juice of the pineapple is served as a beverage, and is also as a main ingredient in such cocktails as the PiƱa colada.
Ingredients
For the vinaigrette:
  Raspberries 1⁄4 Cup (4 tbs)
  Mint leaves 5 Medium
  Oil 1⁄2 Cup (8 tbs)
  Hot sauce 1 Tablespoon
  Guajillo chili 2 Medium
For the salad:
  Green onion 1 Tablespoon, chop
  Cilantro 2 Tablespoon, chop
  Mint 1 Tablespoon, chop
  Pineapple 1⁄2 Cup (8 tbs), chop
  English cucumber 1⁄2 Cup (8 tbs), chop
  Orange 1 Small, quartered
  Raspberries 4 Medium
  Strawberries 2 Large, chop
  Sambal oelek 1 Tablespoon
  Salt 1 Dash
  Fish sauce 1 Teaspoon
  Honey 1 Tablespoon
Directions

MAKING
1. For the Vinaigrette: In a blender, add raspberries, mint leaves, oil, hot sauce, honey, guajillo chilis and blend well to make a puree.
2. Run the puree through a strainer to remove seeds and pulp.
3. For the salad: In a bowl, add the green onion, cilantro, mint, pineapple, english cucumber, orange, raspberries, strawberries, sambal oelek, salt, fish sauce and honey and toss well.

SERVING
4. Plate the salad and add a dollop of the vinaigrette on top and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Appetizer
Taste: 
Savory
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Pineapple
Interest: 
Easy, Healthy
Restriction: 
High Fiber, Low Cholesterol
Preparation Time: 
30 Minutes
Servings: 
2

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