Pineapple Cucumber Salad – #CookoutWeek

An easy vegan summer salad - Pineapple Cucumber Salad

 

Here is  a recipe for  #CookoutWeek  –  sweet  and  crunchy Pineapple Cucumber Salad. Crisp  sweet  pineapples  and   crunchy cucumbers   bring  refreshing  flavors  that is prefect complement to hot off the grill meat.  What is more there is  absolutely no cooking  involved :-).

An easy vegan summer salad - Pineapple Cucumber SaladThis  salad  travels  well.  Chop and  pack the  fruits and  veggies in a  container and the prepared vinaigrette in another. Just  toss together before  serving.  Once prepared  the salad  will easily stay  crunchy for  an  hour  or  more.  I do not  like  to keep it  any longer as  as  the   pineapple  juices  will ooze out  the longer  it  sits .

Oh and  before I forget   just a   reminder  to  enter  the  giveaway !! You can  find  the  details in my #cookoutweek 2017 post.

Pineapple

Fresh pineapples are a  joy to  have.  Now  most of  us  not  lucky enough  to just  walk into the backyard  and  pluck one off the bush, but  do  use a fresh pineapple  in this  recipe.  Canned  ones  just  do not  have  enough   crunch or  flavor.

An easy vegan summer salad - Pineapple Cucumber Salad

There  crisp  cucumbers ,  fresh  crunchy pineapple  and  the  vinaigrette.   That is  all  it  takes – 10 minutes of  prep  for a side dish  bursting  with  flavors.  A  word of  caution though –    make  a  lot of .  It  does  have  a  habit  of  disappearing   fast.

An easy vegan summer salad - Pineapple Cucumber Salad

Pineapple Cucumber Salad
Prep Time
10 mins
Total Time
10 mins
 

An easy  summer  salad  that is a  bit  sweet  tart   and   cooling. 

Course: Salad, side
Cuisine: American
Author: Syama
Ingredients
  • 1 Pineapple Medium
  • 1 Cucumber
  • 1 Stem Scallions
  • Few Mint Leaves
  • 4 Tbsp Olive Oil Extra virgin
  • 3 Tbsp Apple cider Vinegar
  • Salt - To taste
  • Black Pepper - To taste
Instructions
  1. Skin and chop the pineapple into bite size pieces.
  2. Skin core and chop the cucumber into bite size pieces.
  3. Slice the scallions, including the white into thin rounds.
  4. Mix Cucumber and pineapple together.
  5. Mix the oil and vinegar in a bowl . Whisk together with the salt till a thick emulsion is formed. Mince the mint fine and add to the dressing along with a dash of black pepper. Adjust salt and pepper to taste.
  6. When ready to serve whisk the vinaigrette once more and well and pour over the pineapple, cucumber mix . Toss and and sprinkle the chopped scallions on top .
  7. Serve .

 

A  few  variations

  • Sprinkle candied  walnuts  just  before  serving.
  • Omit the mint and sprinkle pomegranate  seeds
  • For a spicy version add one  chopped Birdseye  chilly (or serrano) to the vinaigrette and let it
    sit undisturbed for 10 minutes to infuse.
  • Make  half  the  quantity   and  mix  with  grilled  chicken and  serve on lettuce  wraps.

Do check out  these  other  cookout  recipes as  well ! 


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