Cucumber, Tomato, and Pineapple Salad with Asian Dressing |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
This truly fabulous Vietnamese-inspired salad is the epitome of flavor synergy, combining sweet pineapple and fiery serrano with cooling cucumber and mint. Ingredients:
1 large garlic clove |
1/4 teaspoon salt |
2 tablespoons fresh lime juice |
1 tablespoon sugar |
2 tablespoons vegetable oil |
1 (2-inch-long) fresh serrano or jalapeño chile, minced, including seeds |
1/4 to 1/2 teaspoon asian fish sauce |
1/2 seedless cucumber (often plastic-wrapped), halved lengthwise, then thinly sliced crosswise |
1/2 pineapple, peeled, quartered lengthwise, cored, then sliced crosswise 1/4 inch thick (2 cups) |
1/2 cup coarsely chopped fresh cilantro |
1/4 cup coarsely chopped fresh mint |
2 medium tomatoes (1 lb total), cut into 1/2-inch-thick wedges |
Directions:
1. Mince garlic, then mash to a paste with salt using side of a large heavy knife.
2. Whisk together lime juice and sugar in a large bowl until sugar is dissolved, then whisk in oil, garlic paste, chile, and fish sauce (to taste). Add remaining ingredients, tossing to coat, and add salt to taste.
|
|