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Pineapple, Cucumber, and Shiso Salad

Photo: Alex Farnum; Styling: Randy Mon
Total time 20 mins
Yield Serves 6 (about 6 cups)
Try this light, tart-sweet fruit salad with any ribs that have a sweet or spicy component, especially "Chinese Glazed Riblets with Garlic and Thai Basil" and "Achiote Short Ribs with Ancho Barbecue Sauce and Avocado Relish."


  • 1 slightly underripe pineapple, peeled, cored, and cut into long, slim wedges
  • 3 Persian cucumbers, quartered lengthwise
  • 8 shiso leaves* or 1/4 cup small cilantro leaves
  • 3 tablespoons finely chopped red onion

Nutrition Information

  • calories 48
  • caloriesfromfat 3.5 %
  • protein 0.8 g
  • fat 0.2 g
  • satfat 0.0 g
  • carbohydrate 12 g
  • fiber 1.6 g
  • sodium 2.1 mg
  • cholesterol 0.0 mg

How to Make It

  1. Thinly slice pineapple and cucumbers crosswise. Stack shiso leaves, cut in half lengthwise, then thinly slice crosswise. Toss all ingredients together in a medium bowl.

  2. *Find shiso (also called perilla), an aromatic herb in the mint and basil family, at Asian markets and farmers' markets.