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.
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.
