Pineapple & cucumber salad - midsummer thai
4 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | Seedless cucumber | |
½ | Fresh pineapple | |
1 | Red onion | |
1 | bunch | Watercress |
¼ | cup | Lemon juice |
2 | tablespoons | Soy sauce |
1 | tablespoon | Granulated sugar |
¼ | teaspoon | Chinese chili sauce; or |
; dried chili flakes | ||
2 | tablespoons | Fresh mint; chopped |
Directions
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.
Related recipes
- Midsummer madness slushies
- Pad thai - midsummer thai dinner
- Peanut lime dipping sauce - midsummer thai di
- Pineapple and cucumber salad - midsummer thai dinner
- Pork satay with peanut sauce - midsummer thai
- Pork satay with peanut sauce - midsummer thai dinner
- Tart sweet dipping sauce - midsummer thai din
- Thai grilled chicken - midsummer thai dinner
- Vermicelli alla sangiovannello (midsummer eve's pasta)