Pineapple, Cucumber, and Shiso Salad
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)
Total:
Recipe from
More From Sunset
Recipe Time
Total:
20 Minutes
Nutritional Information
Amount per serving
- Calories: 48
- Calories from fat: 3.5%
- Protein: 0.8g
- Fat: 0.2g
- Saturated fat: 0.0g
- Carbohydrate: 12g
- Fiber: 1.6g
- Sodium: 2.1mg
- Cholesterol: 0.0mg
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.
Pineapple, Cucumber, and Shiso Salad Recipe at a Glance
- COURSE: Salads, Side Dishes/Vegetables
- CONVENIENCE: Entertaining, Quick/Easy
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Saturated Fat, Low Sodium
- PUBLICATION: Sunset
More Recipes for Salads
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Bright Fruit and Vegetable Salad (Rojak)
Cooking Light -
Chicken, Rice, and Tropical Fruit Salad
Oxmoor House
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