Pineapple, Cucumber, and Shiso Salad

Pineapple, Cucumber, and Shiso Salad Recipe
Photo: Alex Farnum; Styling: Randy Mon
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."

Yield:

Serves 6 (about 6 cups)

Recipe from

Recipe Time

Total: 20 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

Note:

Elaine Johnson,

July 2012
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