Pineapple and cucumber salad
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.