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