Pineapple, Cucumber, and Shiso Salad

Name: Pineapple, Cucumber, and Shiso Salad
Total time: 20 min
Yield: Serves 6 (about 6 cups)
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

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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."

By Elaine Johnson

This Story Originally Appeared On sunset.com

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Alex Farnum; Styling: Randy Mon

Recipe Summary

total:

20 mins

Yield:

Serves 6 (about 6 cups)

Nutrition Info

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

Directions

Step 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.

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Step 2

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

Nutrition Facts

Per Serving:

48 calories; calories from fat 3.5%; protein 0.8g; fat 0.2g; saturated fat 0g; carbohydrates 12g; fiber 1.6g; sodium 2.1mg; cholesterol 0mg.

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Pineapple, Cucumber, and Shiso Salad

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Pineapple, Cucumber, and Shiso Salad

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Pineapple, Cucumber, and Shiso Salad

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Pineapple, Cucumber, and Shiso Salad