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 Sunset

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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

  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.
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