Cucumber And Pineapple Salad (pareve)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 2 teaspoons minced garlic 1/4 teaspoon salt 2 tablespoons fresh lime juice 1 tablespoon sugar 2 tablespoons olive oil 1 (2-inch-long) fresh serrano or jalapeno chili, minced, including seeds 1/4 to 1/2 teaspoon soy sauce 1 seedless cucumber, halved lengthwise, then thinly sliced crosswise 2 cups fresh pineapple, cored, peeled, and cut into 2 inch pieces 1/2 cup coarsely chopped fresh cilantro or parsley 1/4 cup coarsely chopped fresh mint 2 to 3 medium tomatoes cut into 1/2-inch-thick wedges

Instructions

In a large salad bowl whisk together lime juice and sugar until sugar is dissolved, then whisk in the oil, garlic, chili, and soy sauce (to taste). Add the cucumber, pineapple cilantro mint and tomato. Toss to coat and then season with salt. Let set in the refrigerator for at least 1/2 hour for the flavors to blend. Serves 6 to 8.

Serving Size

Serves 6 to 8

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