Pineapple & cucumber salad - midsummer thai

Yield: 4 Servings

Measure Ingredient
1 \N Seedless cucumber
½ \N Fresh pineapple
1 \N Red onion
1 bunch Watercress
¼ cup Lemon juice
2 tablespoons Soy sauce
1 tablespoon Granulated sugar
¼ teaspoon Chinese chili sauce; or
\N \N ; dried chili flakes
2 tablespoons Fresh mint; chopped

DRESSING

Cut cucumber lengthwise in quarters. Slice each quarter into ¼-inch slices.

Peel pineapple and cut into quarters. Remove core. Cut each quarter in half and slice into ½-inch slices.

Cut red onion in half and thinly slice each half.

Remove thick stalks from watercress and reserve leaves.

Combine cucumber, pineapple, onion and watercress leaves in a bowl. in another bowl, combine lemon juice, soy sauce, sugar and chili sauce.

Pour over salad and toss together.

Serve on a platter.

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