Pineapple-Cucumber Salad

Halfway between a fruit salad and a regular salad, this bright side dish is a great way to sweeten up your supper.
By Rachael Ray Every Day ,

Photography by Christopher Testani

Recipe by Sarah Tenaglia

Start to Finish: 20 minutes

Servings: 4 to 6

Ingredients

  • 1/3 cup finely chopped crystallized ginger

  • 1/4 cup finely chopped shallots

  • 2 tbsp. seasoned rice vinegar

  • 2 tbsp. EVOO

  • 4 tsp. finely chopped jalapeño chile

  • 2 tsp. toasted sesame oil

  • 4 oz. mixed greens (about 8 cups)

  • 4 cups chopped fresh pineapple (from about 1/2 whole pineapple)

  • 4 Persian cucumbers, sliced

  • 1 avocado, chopped

Preparation

In large bowl, mix ginger, shallots, vinegar, EVOO, chile, and sesame oil; season. Toss with remaining ingredients; season.

Nutrition Information

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